Recipes

Chef Derek St. Romain Rabbit Stew

Rabbit Stew

Ingredients:

  • 1 cup Dark Roux
  • 1 stick butter
  • 2 cups diced onion
  • 2 cups diced bell pepper
  • 1 cup diced celery
  • 1 cup chopped green onions
  • 4 tablespoons chopped garlic
  • 1 pound chopped bacon
  • 1 lemon, juiced and halved
  • 3 cups baby carrots
  • 2 whole rabbits quartered, floured and pan seared
  • 2 cups white wine
  • 4 to 5 cups chicken stock

Instructions

  1. Cook in your Carolina Cooker cast iron pot over open flame for about one to two hours.
  2. Serve over Wild Rice and enjoy!