Chef Folse's Rabbit Hunting Camp Style

Prep Time: 2 Hours
Yields: 6 Servings

The swampland of South Louisiana is the perfect environment for wild rabbit. The ample underbrush provides protection and vast quantities of food and water are always available. The swamps around Nottoway Plantation provided a large supply of this game for the dinning room table during plantation days.

1 young rabbit, cleaned
1/2 cup sliced mushrooms
salt and cracked black pepper to taste
1 cup seasoned flour
1/2 cup vegetable oil
1 cup diced onions
1/2 cup diced celery
1/2 cup diced red bell peppers
1/4 cup slivered garlic
1/2 cup diced tomatoes
1 bay leaf
4 cups beef stock 
1/2 cup sliced green onions
1/2 cup chopped parsley

Cut each rabbit into 8 serving pieces. Season meat well with salt, pepper. Dust each piece in flour and shake off excess. In a large Dutch oven, heat oil over medium-high heat. Brown rabbit on both sides, a few pieces at a time. Remove and set aside. In same pot, sauté onions, celery, bell peppers and garlic 3-5 minutes or until wilted. Add tomatoes, mushrooms, bay leaf and beef stock. Bring mixture to a low boil then reduce to simmer and add rabbit. Cover and braise rabbit 1-1 1/2 hours or until tender. Add green onions and parsley. Adjust seasonings if necessary. Serve over white or wild rice.