Rabbit and Grits
- Level: Advanced
- Total: 8 hr 20 min (includes chilling time)
- Active: 2 hr 45 min
- Yield: 4 to 6 servings
- Level: Advanced
- Total: 8 hr 20 min (includes chilling time)
- Active: 2 hr 45 min
- Yield: 4 to 6 servings
Ingredients
Chicken Stock:
Oven Roasted Tomatoes:
Black Roux:
Blackening Seasoning:
Pickled Cabbage Chow Chow:
Stone Ground Grits:
Braised Rabbit:
Directions
Special equipment:
cheesecloth- For the stock: Preheat the oven to 425 degrees F.
- Place the chicken on a lined sheet pan and roast until golden brown, 20 to 30 minutes. In a medium stockpot, add the roast chicken, peppercorns, bay leaves, star anise, celery, thyme, onions, carrot, fennel and 1 gallon room temperature water; bring to a light rolling simmer, then reduce to a very mild simmer, cover, and let cook at least 3 to 4 hours or up to overnight. Strain through cheesecloth, then cool in an ice bath. (The stock can be made in advance and will hold under refrigeration for about 1 week.)
- For the oven roasted tomatoes: Preheat the oven to 425 degrees F.
- In a cast-iron skillet, place the tomatoes core side down, then top with the thyme, garlic, olive oil and flake salt. Roast until the tomatoes have a great roasted color, 20 to 30 minutes. Set aside for the braise.
- For the black roux: Using a cast-iron skillet and a wooden spoon, mix the flour and oil. Cook on medium-low heat, constantly stirring the roux. Once you’ve gotten the roux to a dark chocolate color, it is not done. Keep going until you get to a deep dark brown, almost black. This will take about 1 hour. Do not try to rush the process; it will burn. The goal is to get that great toasted taste and color without the roux tasting burnt. (This roux can be made in advance and held for 5 days under refrigeration.)
- For the blackening seasoning: In a small bowl, add the Spanish paprika, smoked paprika, fennel seed, cayenne, garlic powder and ground white pepper and whisk until evenly combined. Store in a quart container or jar until ready to use.
- For the pickled cabbage: In a non-reactive bowl, gently mix the cabbage, spring onion and jalapeños, then place the fresh dill on top. In a medium saucepan, add the cider vinegar, sherry vinegar, cane sugar, salt, chile flakes, fennel seeds, peppercorns, bay leaves, star anise and 1 cup water.
- Bring to a boil, then reduce to a simmer and let cook for 2 to 3 minutes. Carefully pour the brining liquid on top of the cabbage mixture, making sure that the vegetables are completely submerged (weigh down with small glass plates if necessary). Let stand for at least 5 minutes before serving. Chow chow is sometimes called permanent slaw, and has a long shelf life, refrigerated. It can also be sealed in mason jars and preserved for up to 1 year.
- For the grits: In a medium saucepan, add the milk and grits and gently bring to a simmer while continually mixing with a wooden spoon or whisk. Be very careful not to scorch the milk and pan. Gently simmer for about 30 minutes. Finish with the butter and season to taste.
- For the rabbit: Sprinkle the rabbit healthily with salt and blackening seasoning. Coat a medium to large rondo or Dutch oven with vegetable oil and bring up to searing temperature.
- Sear all sides of the rabbit until they reach a deep blackened color. Remove the rabbit from the pan and reduce the heat to medium. Add the sausage and cook until the sausage begins to brown. Add the onions, celery and green bell peppers. Saute until translucent, about 2 minutes, making sure not to brown the trinity. Add the garlic and season with salt and 1/4 cup blackening. Add the flour to make a blonde thickening roux. (The darker the roux the less thickening power it has. This is why this dish is a double-roux braise, the blonde for thickening and the black for seasoning and color.) Cook the flour for 3 to 4 minutes. Add the bay leaves, thyme and hot sauce. Deglaze with the beer and let reduce until nearly dry. Peel the roasted tomatoes and crush them into the rondo while mixing, then add 2 quarts chicken stock (save the remainder for another use). Let the liquids combine with the sausage and trinity and mix. Add 1/4 cup black roux, making sure that it is well mixed. Add the rabbit back to the rondo, then cover and simmer over low heat for about 1 hour. (Rabbit can be testy; it needs to be done but not overdone. An hour will work well.) Mix in the green onions and parsley, and season to taste.
- For the assembly: Spoon the grits in the base of a large serving bowl. Place two front legs or one hind leg and place over the grits. Sauce the dish using the braising liquid, making sure that there is sausage and trinity on the plate. Garnish with a little more parsley and green onion. Finish the plate with the pickled cabbage chow chow. Enjoy!!!
Cook’s Note
Avoid bringing the stock to a heavy boil. Boiling may lead to a cloudy, murky, oily stock. Starting with cold water will lead to a better finished result. Most folks make their blackening more difficult to use correctly by adding salt to it. Leaving the salt out makes the seasoning more accurate. For example, if blackening a large steak, you would need more salt than when blackening catfish. Leaving the salt out allows the cook to make the proper seasoning choice without wondering how much salt is in the blackening. Keep stirring and do not try to rush the grits. You cannot fix the taste of scorched milk; you will have to start over, so please be careful. A mild simmer and lots of stirring will keep the grits from burning.
