Ingredients

• 1 unit Whole rabbit, cut into 8-10 pieces
• 0.5 cup All-purpose flour
• 0.5 tsp Salt
• 0.25 tsp Black pepper
• 0.25 cup Vegetable oil or lard
• 0.25 cup All-purpose flour (for roux)
• 1 unit Yellow onion, chopped
• 1 unit Celery, chopped
• 1 unit Green bell pepper, chopped
• 4 unit Garlic, minced
• 4 cup Chicken stock
• 1 tsp Cajun seasoning
• 0.5 tsp Dried thyme
• 0.25 tsp Cayenne pepper
• 0.25 cup Fresh parsley, chopped
• 0.25 cup Green onions, sliced

Instructions

1. 1

   Season and Brown Rabbit — Pat rabbit pieces dry. In a shallow dish, combine 0.5 cup flour, 0.5 tsp salt, and 0.25 tsp black pepper. Dredge rabbit pieces in the seasoned flour, shaking off excess. Heat 0.25 cup vegetable oil or lard in a large Dutch oven over medium-high heat. Brown rabbit pieces in batches for 5-7 minutes per batch, until golden on all sides. Remove rabbit and set aside.

2. 2

   Make the Dark Roux — Reduce heat to medium. Add 0.25 cup flour to the remaining oil in the pot. Whisk constantly for 15-20 minutes, or until the roux reaches a dark, peanut butter color. This requires patience and constant stirring to prevent burning.

3. 3

   Sauté the Holy Trinity — Once the roux is dark, add the chopped onion, celery, and green bell pepper. Sauté for 8-10 minutes, stirring frequently, until the vegetables are softened. Stir in the minced garlic, Cajun seasoning, dried thyme, and cayenne pepper. Cook for 1-2 minutes until fragrant.

4. 4

   Simmer the Fricassee — Gradually whisk in the chicken stock, ensuring no lumps form. Bring to a gentle simmer, scraping any browned bits from the bottom. Return the browned rabbit pieces to the pot. Cover and reduce heat to low. Simmer for 1.5 to 2 hours, or until the rabbit is fork-tender and the gravy has thickened to your desired consistency. Stir occasionally to prevent sticking.

5. 5

   Finish and Serve — Taste and adjust seasoning if necessary. Stir in the fresh chopped parsley and sliced green onions just before serving. Serve hot over steamed white rice.