Lynn's Rabbit Wild Mushroom Gumbo
1 x recipe Dark Roux
10 cup Dark chicken or rabbit stock
1 1/2 cup Chopped onions
3/4 cup Chopped green peppers
3/4 cup Chopped celery
1 lrg Rabbit cut into 8 pieces,
bones and all
3 cup Sliced wild mushrooms
1 x Bay leaf
1 tsp Cayenne pepper
2 tsp Salt
1/2 cup Sliced green onions
1/4 cup Chopped parsley
Salt to taste
Freshly-ground black pepper to taste
1 1/2 cup Steamed rice
Method :
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.
This recipe yields 6 servings.