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Rabbit And Wild Mushroom Gumbo

Yield: 6 Servings

Ingredients and directions for this recipe

1 Recipe Dark Roux; see * Note
10 c Dark chicken or rabbit stock
1 1/2 c Chopped onions
3/4 c Chopped green peppers
3/4 c Chopped celery
1 lg Rabbit; cut into 8 pieces,
-bones and all
3 c Sliced wild mushrooms
1 Bay leaf
1 ts Cayenne pepper
2 ts Salt
1/2 c Sliced green onions
1/4 c Chopped parsley
Salt; to taste
Freshly-ground black
-pepper-- to taste
1 1/2 c Steamed rice

* Note: See the "Light To Dark Roux" recipe which is included in this
collection.

In a large cast iron pot, heat your roux. Add onions, green peppers,
celery, cook for 5 minutes or until the vegetables are wilted. Meanwhile,
season rabbit pieces with the cayenne pepper and the 2 teaspoons of salt.
Add the rabbit and mushrooms to the roux and vegetables and cook for 15
minutes. Add stock to the pot and bring up to a boil. Reduce heat and
simmer for 40 minutes. Taste and adjust seasonings. Add green onions and
parsley. Serve with steamed rice.

See also:
Previous recipe Rabbit And Pigeon Terrine
Next recipe Rabbit Bourguignon

Or try one of these recipes:
Malka's Bread Machine Mixed Challah
The Vegetarian Restaurant's Lemon Poppyseed C