Cajun Style Stuffed Rabbit Legs Recipes

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STUFFED RABBIT



Stuffed Rabbit image

A nice baked stuffed wabbit! I use oatmeal for the stuffing because I cannot eat bread products, You can always substitute breadcrumbs instead.

Provided by David04

Categories     Rabbit

Time 3h4m

Yield 6 serving(s)

Number Of Ingredients 16

2 lbs rabbit, whole
1 lb turkey sausage, lean
1 cup oatmeal, uncooked instant plain
1 onion, chopped
1/2 cup celery, chopped
1/2 cup carrot, chopped
1/2 cup mixed mushrooms, portabella chopped
1 apple, cored, peeled and chopped
1 egg
1 cup beef broth
1 bay leaf
2 teaspoons sage
2 teaspoons parsley
2 teaspoons rosemary
dried cranberries
white wine vinegar

Steps:

  • Wash the rabbit with white wine vinegar.
  • Soak the rabbit in salt and water for at least one hour.
  • Preheat oven to 350F degrees.
  • Pat dry the rabbit.
  • Season inside and out with salt and pepper.
  • Mix the sausage, oatmeal, celery, carrots, mushrooms, apple, egg, sage, rosemary, parsley and onions (optional cranberries) together in a mixing bowl. Stuff inside the cavity of the rabbit.
  • Tie closed with cooking twine.
  • Place rabbit in a casserole baking dish, surround with excess stuffing inside foil, add well-seasoned beef stock, bay leaf and cook for 1 3/4 hours, or until tender.
  • Cut off twine and serve.

Nutrition Facts : Calories 473.2, Fat 23.8, SaturatedFat 8.9, Cholesterol 166.4, Sodium 620.6, Carbohydrate 16.7, Fiber 2.7, Sugar 4, Protein 45.8

CAJUN STYLE STUFFED PEPPERS



Cajun Style Stuffed Peppers image

A Cajun twist on a classic rice stuffed green pepper - andouille sausage, shrimp, and Creole seasoning.

Provided by Heidi Slonka

Categories     Main Dish Recipes     Stuffed Main Dish Recipes     Stuffed Bell Pepper Recipes

Time 1h

Yield 6

Number Of Ingredients 14

6 large green bell peppers
3 tablespoons olive oil
1 onion, diced
2 cloves garlic, minced
½ teaspoon dried oregano
1 tablespoon Creole seasoning
black pepper to taste
¾ pound shrimp, peeled and deveined
1 ½ links of andouille sausage, diced
1 cup uncooked long-grain white rice
2 ½ cups chicken broth
1 (8 ounce) can tomato sauce
1 lemon - cut into wedges, for garnish
Louisiana-style hot sauce

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease an 8x12 inch baking dish. Bring a large pot of water to a boil. Remove tops and seeds from peppers. Blanch in boiling water 3 minutes. Drain on paper towels.
  • Heat olive oil in a large, deep skillet over medium heat. Saute onion until translucent. Stir in garlic, and season with oregano, Creole seasoning and black pepper. Stir in shrimp and sausage, and cook until shrimp turns pink, 5 minutes. Stir in rice, and cook 1 minute. Pour in chicken broth and tomato sauce. Cook until thick, 15 to 20 minutes. Fill peppers with stuffing mixture, and place in baking dish.
  • Bake in preheated oven for 15 to 20 minutes, or until heated through. Serve with lemon wedges and hot sauce.

Nutrition Facts : Calories 306.8 calories, Carbohydrate 39.9 g, Cholesterol 90.2 mg, Fat 9.6 g, Fiber 5.1 g, Protein 17 g, SaturatedFat 1.6 g, Sodium 954.3 mg, Sugar 6.7 g

CAJUN-STYLE STUFFED RABBIT LEGS



Cajun-Style Stuffed Rabbit Legs image

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

4 large rabbit legs with thighs attached, about 1 1/2 pounds total
6 tablespoons finely chopped onion
6 tablespoons finely chopped celery
4 tablespoons thinly sliced carrot rounds
2 tablespoons syrup, preferably cane syrup
10 tablespoons dry red wine
4 fresh basil leaves, coarsely chopped
5 leaves fresh tarragon, coarsely chopped
1/2 teaspoon coarsely chopped fresh thyme leaves
1/4 teaspoon cayenne pepper
Salt to taste, if desired
1 1/2 cups water
1/2 pound lump crab meat, picked over to remove all traces of shell or cartilage
2 tablespoons butter
1/4 cup finely chopped green or yellow sweet pepper or a combination of both
1 tablespoon finely minced garlic
1 teaspoon Creole-style mustard
1 teaspoon dry sherry
1 tablespoon freshly squeezed lemon juice
1/2 cup fine fresh bread crumbs
1/4 cup heavy cream
Freshly ground pepper to taste

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

CREOLE RABBIT - LOUISIANA STYLE



Creole Rabbit - Louisiana Style image

A wonderful baked rabbit recipe. Times include over night marination. Recipe can be adapted to Dutch oven cooking while camping .

Provided by Chef Shadows

Categories     Rabbit

Time 10h

Yield 4 serving(s)

Number Of Ingredients 14

3 lbs rabbit, cleaned
1 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon cayenne pepper
1/4 cup onion, chopped
3 garlic cloves, minced
2 tablespoons white vinegar
1 teaspoon browning sauce, such as Kitchen Bouquet
8 ounces canned mushrooms, drained
1 tablespoon butter or 1 tablespoon margarine, melted
1 tablespoon parsley, minced
2 tablespoons green bell peppers, minced
2 tablespoons green onions, chopped
2/3 cup dry white wine

Steps:

  • Dry rabbit and place in bowl.
  • Combine salt, black pepper, cayenne pepper, onion, garlic and vinegar.
  • Pour over rabbit, turning pieces to coat.
  • Cover bowl and marinade overnight in refrigerator.
  • Transfer rabbit and marinade to well-greased baking dish.
  • Bake in preheated 450°F oven 1 hour.
  • Combine remaining ingredients and pour over rabbit.
  • Bake 30 to 45 minutes longer, until rabbit is fork-tender.
  • Serve warm.

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