Beazell's Cook Book

Rabbit Fricassee

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Rabbit Fricassee  




1 rabbit, cut into pieces

1/4 cup butter

Flour, enough to dust rabbit

Beazell's Cajun Seasoning, to taste

1 medium onion, chopped fine

1 bell pepper, chopped fine

3 stalks celery, chopped fine

1 1/2 cups red wine

3 tablespoons flour

3 tablespoons butter, melted

Optional – 1 (15 ounce) can of diced tomatoes



Cut the rabbit into serving pieces and dust with flour. Heat 1/4 cup butter in a Dutch oven with a tight-fitting lid, add rabbit pieces, and sprinkle with Beazell's Cajun Seasoning. Fry until nicely browned on all sides. Now stir in onion, bell peppers and celery and cook for a few minutes. Pour in the wine and scrape up all the browned bits and blend well with the cooking juices. If you want to add the tomatoes, add them at this point. Then add enough water to barely cover the rabbit. Cover and simmer on very low heat until meat is tender - takes about 45 minutes to 1 hour, depending on size of rabbit. Add water as needed. Taste your gravy and adjust with Beazell's to your taste. Add a little salt too, if necessary. In a small bowl, whisk flour and butter together until well blended, then add to pot, and cook, stirring constantly, until gravy cooks about 10 minutes and has thickened up nicely.



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