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Rabbit Succotash Chowder
Not all supermarkets carry rabbit, so you might have to scout around for it. You can repalce it with chicken, if you'd like. Thanks to Chef David Wolfman for this scrumptious recipe.
Ingredients
At a glance
Cuisine
Main Ingredient
Cooking Method
Difficulty Level
Tidings Eats
Serves
6
2 oz olive oil
1/2 lb rabbit meat
4 slices bacon, cooked, drained and diced
4 oz onion, diced
3 oz celery, diced
3 oz red pepper, diced
2 oz flour
1 1/2 qt vegetable broth
3 oz frozen corn
3 oz frozen lima beans
Fresh rosemary, parsley and chopped garlic
Salt and pepper to taste
5 oz 10% table cream
Method/Steps
1. Heat oil in a saucepot, add rabbit and bacon, cook for a few minutes, add celery, onion and peppers and cook until soft.
2. Add flour and blend well; gradually add vegetable broth and bring to a simmer. Add rosemary, garlic and parsley, simmer. Finish with lima beans and corn, add cream bring back to a boil. Season to taste with salt and pepper. Serve hot.
Wine and Spirits Match
Enjoy this chowder with Pinot Noir with its low acidity and berry notes.