Rabbit Etouffee

Ingredients

• 8 ounces bacon, chopped

• 2 (1.5-1 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

Directions

1. 1

   Preheat oven to 350°F Sauté bacon in wide ovenproof pot over medium heat until crisp. Transfer bacon to paper towels.

2. 2

   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.

3. 3

   Makes 4 to 6 servings.