CAJUN-STYLE STUFFED RABBIT LEGS
John Folse, a chef and educator in Louisiana, shared this recipe for legs of rabbit boned and stuffed with crabmeat and served with a light red-wine sauce.
Provided by Craig Claiborne
Categories dinner, project, main course
Time 1h45m
Yield 4 servings
Number Of Ingredients 22
Steps:
- Using small knife or boning knife, starting at top of each thigh bone, cut meat from bone, pushing and scraping as necessary, down to the leg bone. Cut off and reserve thigh bones. Leave leg bone intact and attached to boned thigh.
- Place pieces in a flat dish and sprinkle with 4 tablespoons each of chopped onion and celery, carrot rounds, syrup, 2 tablespoons wine, basil, tarragon, thyme, 1/8 teaspoon cayenne and salt. Blend well and set aside to marinate, preferably overnight in refrigerator.
- Meanwhile, heat oven to 450 degrees.
- Place reserved rabbit bones in one layer in a small skillet and place in oven. Bake until well browned, 30 to 40 minutes. Remove from oven but do not turn off oven. Add remaining 8 tablespoons of wine and the water and bring to boil on top of stove. Cook, stirring occasionally, about 20 minutes, or until liquid is reduced to about 1/2 cup. Discard bones and set sauce aside.
- Put crab meat in a bowl. Heat butter in a small skillet and add remaining 2 tablespoons each of onion and celery, along with sweet pepper and garlic. Cook briefly, stirring, and add to crab meat. Add mustard, remaining 1/8 teaspoon cayenne, sherry, lemon juice, bread crumbs, cream, salt and pepper to taste. Blend well with fingers.
- Open up thigh cavity of each leg and fill with equal portions of crab mixture. Press around top of thigh to compact the filling. Arrange stuffed legs in one layer in a baking dish. Bake in oven 30 minutes.
- To serve, cut each thigh crosswise into four pieces of equal size. Serve with the reheated sherry sauce spooned over.
Nutrition Facts : @context http, Calories 430, UnsaturatedFat 7 grams, Carbohydrate 23 grams, Fat 19 grams, Fiber 2 grams, Protein 34 grams, SaturatedFat 9 grams, Sodium 899 milligrams, Sugar 10 grams, TransFat 0 grams
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Haylee Callen
[email protected]Avoid this recipe at all costs.
Sh Alom
[email protected]This recipe was a complete disaster.
Eric Kelly
[email protected]I would not recommend this recipe to anyone.
Esther Sin
[email protected]This recipe is not worth your time or money.
Matthew Graham
[email protected]I followed the recipe exactly, but the rabbit legs were overcooked and the stuffing was undercooked.
Deluer Hossen
[email protected]The stuffed rabbit legs were a bit dry, but the stuffing was flavorful.
Divyansh Jayswal
[email protected]I found this recipe to be a bit bland. I think it could have used more spices and herbs.
Jenn Baranowski
[email protected]This recipe was a bit too spicy for my taste, but overall it was still a good dish. The rabbit legs were cooked perfectly and the stuffing was flavorful.
asia sultana
[email protected]I made this recipe for my family and they loved it. The rabbit legs were tender and juicy, and the stuffing was flavorful and moist. I will definitely be making this again.
Matovu Fatumah
[email protected]This was my first time making stuffed rabbit legs, and it turned out great! The recipe was easy to follow and the results were delicious. I will definitely be making this again.
Razamughal Raza
[email protected]I love the combination of flavors in this recipe. The rabbit legs were cooked perfectly and the stuffing was incredibly flavorful. I will definitely be making this again.
Sihle Lindo
[email protected]This recipe is a keeper! The stuffed rabbit legs were so flavorful and tender. I will definitely be making this again.
Francisca Chenger
[email protected]The Cajun-Style Stuffed Rabbit Legs were a hit at my last dinner party. The flavors were incredible, and the presentation was beautiful. I highly recommend this recipe.
Man Chester
[email protected]This was my first time cooking rabbit, and I was pleasantly surprised at how delicious it was. The stuffing was moist and flavorful, and the rabbit legs were tender and juicy. I will definitely be making this again.
Sagar Chaudary
[email protected]I love rabbit meat, and this recipe did not disappoint. The stuffing was flavorful and the rabbit legs were cooked perfectly. I will definitely be making this again.
Me Oakib
[email protected]This recipe was a bit more challenging than I expected, but it was well worth the effort. The stuffed rabbit legs were incredibly delicious, and the presentation was stunning. I served them at a dinner party and my guests raved about them. Thank you
Kimberly Souder
[email protected]I've tried many stuffed rabbit leg recipes over the years, but this one is definitely my favorite. The combination of spices and herbs in the stuffing was perfect, and the rabbit legs were cooked perfectly. My family loved it, and I'm sure I'll be ma
Sheba Plumpton
[email protected]This Cajun-Style Stuffed Rabbit Legs recipe was an absolute delight! The flavors were incredibly rich and well-balanced, with just the right amount of spice. The rabbit legs were cooked to perfection, tender and juicy, and the stuffing was incredibly