Ingredients Jump to Instructions ↓

  1. 8 ounces bacon, chopped

  2. 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

  3. 1 tablespoon butter

  4. 1 large red onion, chopped

  5. 2 carrots, peeled, chopped

  6. 2 celery stalks, chopped

  7. 6 garlic cloves, chopped

  8. 6 large fresh thyme sprigs

  9. 2 bay leaves

  10. 2 cups dry red wine

  11. 3 cups low-salt chicken broth

  12. 2 cups canned crushed tomatoes with added puree

  13. Baked Cheese Grits

Instructions Jump to Ingredients ↑

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

  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.


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