After The Hunt with Chef John Folse | LPB
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Friday, November 16, 2018
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Prep Time: 2 Hours
Yields: 6 Servings

2 young rabbits, dressed and cleaned
2 cups sliced mushrooms
salt and cracked black pepper to taste
granulated garlic to taste
Louisiana hot sauce to taste
2 cups seasoned flour
½ cup vegetable oil
1 cup diced onions
1 cup diced celery
½ cup diced red bell peppers
¼ cup minced garlic
½ cup diced tomatoes
2 bay leaves
3 cups game or chicken stock
½ cup sliced green onions
½ cup chopped parsley

Cut each rabbit into 8 serving pieces. Season meat well with salt, pepper, granulated garlic and hot sauce. Dust each piece with flour, shaking off excess, then set aside. In a large Dutch oven, heat vegetable oil over medium-high heat. Brown rabbit on both sides, a few pieces at a time. Remove and set aside. In the same pot, sauté onions, celery, bell peppers and minced garlic 3–5 minutes or until wilted. Add mushrooms, tomatoes, bay leaves and chicken stock. Bring mixture to a low boil then reduce to simmer. Add rabbit, cover and braise 1–1½ hours or until tender. Stir in green onions and parsley and adjust seasonings to taste using salt, pepper and granulated garlic if necessary. Serve over white or wild rice.

From “After the Hunt: Louisiana’s Authoritative Collection of Wild Game & Game Fish Cookery,” Chef John Folse, Owner & CEO of Chef John Folse & Company, 2517 South Philippe Avenue, Gonzales, La. 70737,

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