Best 3 Rabbit étouffée With Baked Cheese Grits Recipes

Rabbit étouffée with baked cheese grits is an extraordinary dish that combines the rich flavors of rabbit meat with a savory Cajun-inspired sauce. This dish results in a tender and flavorful rabbit with a velvety and creamy cheese grits casserole. The combination of textures and flavors makes this dish a memorable and satisfying meal that will surely impress your family and friends.

Check out the recipes below so you can choose the best recipe for yourself!

RABBIT ETOUFFEE WITH BAKED CHEESE GRITS RECIPE

RABBIT ETOUFFEE WITH BAKED CHEESE GRITS Recipe image

Fool proof Thai Red Curry Chicken. Served with steamed rice.

Categories American, Cajun Creole, Dinner, Lunch

Number Of Ingredients 1

Ingredients

8 ounces bacon, chopped 2 1 1/2- to 1 3/4-pound rabbits, thawed if frozen, each cut into 8 pieces, or 3 1/2 pounds chicken thighs 1 tablespoon butter 1 large red onion, chopped 2 carrots, peeled, chopped 2 celery stalks, chopped 6 garlic cloves, chopped 6 large fresh thyme sprigs 2 bay leaves 2 cups dry red wine 3 cups low-salt chicken broth 2 cups canned crushed tomatoes with added puree Baked Cheese Grits

Steps:

Preheat oven to 350°F. Sauté bacon in wide ovenproof pot over medium heat until crisp. Transfer bacon to paper towels. Sprinkle rabbit with salt and pepper. Increase heat to medium-high. Working in batches, add rabbit to pot and sauté until browned, turning often, about 10 minutes per batch. Transfer to large bowl. Add 1 tablespoon butter to pot
add onion, carrots, and celery. Sauté until vegetables begin to brown, about 10 minutes. Add garlic, thyme, and bay leaves
stir 1 minute. Return rabbit and bacon to pot. Add wine
simmer 5 minutes. Stir in broth and tomatoes
bring to boil. Cover pot tightly. Transfer to oven and cook rabbit until very tender, about 1 hour 15 minutes. Season with salt and pepper. Divide among plates
spoon grits alongside

Nutrition Facts : Calories 500

BAKED CHEESE GRITS

Baked Cheese Grits image

Categories Milk/Cream Egg Breakfast Brunch Side Bake Quick & Easy Cheddar Monterey Jack Bon Appétit Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 6 servings

Number Of Ingredients 8

Ingredients

4 cups water
3 tablespoons butter
3/4 teaspoon salt
1 cup quick-cooking grits
1 cup (packed) coarsely grated extra-sharp cheddar cheese
1/2 cup (packed) coarsely grated Monterey Jack cheese
1/2 cup whole milk
2 large eggs

Steps:

Preheat oven to 350°F. Butter 8x8x2-inch glass baking dish. Bring 4 cups water, butter, and salt to boil in heavy medium saucepan. Gradually whisk in grits. Reduce heat to medium; cook until mixture thickens slightly, stirring often, about 8 minutes. Remove from heat. Add both cheeses; stir until melted. Season with pepper and more salt, if desired. Whisk milk and eggs in small bowl. Gradually whisk mixture into grits.
Pour cheese grits into prepared dish. Bake until grits feel firm to touch in center (grits will still be soft), about 1 hour. Let stand 10 minutes and serve.

RABBIT ETOUFFEE

Rabbit Etouffee image

Make and share this Rabbit Etouffee recipe from Food.com.

Provided by mell_2

Categories Stew

Time 2h20m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

8 ounces bacon, chopped
2 (1 1/2-1 3/4 lb) rabbits, thawed if frozen, each cut into 8 pieces or 3 1/2 lbs chicken thighs
1 tablespoon butter
1 large red onion, chopped
2 carrots, peeled, chopped
2 celery ribs, chopped
6 garlic cloves, chopped
6 large fresh thyme sprigs
2 bay leaves
2 cups dry red wine
3 cups low sodium chicken broth
2 cups canned crushed tomatoes in puree

Steps:

Preheat oven to 350°F Sauté bacon in wide ovenproof pot over medium heat until crisp. Transfer bacon to paper towels.
Sprinkle rabbit with salt and pepper. Increase heat to medium-high. Working in batches, add rabbit to pot and sauté until browned, turning often, about 10 minutes per batch. Transfer to large bowl. Add 1 tablespoon butter to pot; add onion, carrots, and celery. Sauté until vegetables begin to brown, about 10 minutes. Add garlic, thyme, and bay leaves; stir 1 minute. Return rabbit and bacon to pot. Add wine; simmer 5 minutes. Stir in broth and tomatoes; bring to boil. Cover pot tightly. Transfer to oven and cook rabbit until very tender, about 1 hour 15 minutes. Season with salt and pepper. Divide among plates; spoon grits alongside.
Makes 4 to 6 servings.

Nutrition Facts : Calories 1122.6, Fat 57.1, SaturatedFat 18.9, Cholesterol 325.4, Sodium 750.5, Carbohydrate 14.4, Fiber 1.8, Sugar 4.4, Protein 110.3

Tips:

Mise en place: Before you start cooking, make sure you have all of your ingredients and equipment ready. This will help you stay organized and avoid scrambling.
Brown the rabbit meat well: Browning the rabbit meat will help to develop flavor and create a crispy crust. Be sure to brown the meat in batches so that it doesn't overcrowd the pan and steam.
Simmer the rabbit meat until it is tender: The rabbit meat should be cooked until it is fall-off-the-bone tender. This will take about 1 hour and 30 minutes.
Make the cheese grits while the rabbit meat is simmering: This will save you time and help you get dinner on the table faster.
Serve the rabbit touffe over the cheese grits: This is a classic combination that is sure to please everyone at the table.

Conclusion:

Rabbit touffe is a delicious and hearty dish that is perfect for a special occasion. The combination of tender rabbit meat, savory sauce, and creamy cheese grits is sure to impress your guests. So next time you're looking for a unique and flavorful dish to serve, give rabbit touffe a try.