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Kairho
06-06-2007, 07:48 AM
An awesome chowder recipe. I don't often have enough time to go and get a rabbit so I usually substitute chicken.

3 medium onions, chopped (about 2 1/2 cups) – not chopped too fine
some well done bacon, chopped up – optional but adds authenticity
1/2 cup vegetable oil
1 large russet (baking) potato – use red potatoes with skin on
3 garlic cloves, minced
1 fresh jalapeño chili, seeded and minced fine
1/4 cup all-purpose flour
3 cups chicken broth
2 cups heavy cream – substitute no fat sour cream
3 plum tomatoes, seeded and cut into 1/4-inch dice (about 1 cup)
2 cups fresh or frozen corn
1 cup shredded Monterey Jack cheese (about 4 ounces)
1 tablespoon chopped fresh flat-leaved parsley leaves
1 1/2 whole boneless smoked rabbit (about 1 pound), skin and fat removed and meat cut into 1/2-inch dice – can substitute chicken
Lots of hickory smoke flavor powder
Curry, black pepper and chili powder to taste.


In a 6-quart heavy kettle cook the onions in oil over moderate heat stirring, until softened. Pop in the bacon.
Peel and cut potato into 1/4-inch dice. To kettle add potato, garlic, and jalapeño and cook stirring, 1 minute.
Stir in flour, and cook over moderately low heat, stirring 2 minutes.
Whisk in 2 cups broth and heavy cream and bring to a boil stirring.
Add tomatoes, corn, Monterey Jack, parsley, chipotle, and chicken and simmer, stirring occasionally and adding enough of remaining cup broth to thin soup to desired consistency, 20 minutes, or until vegetables are tender. Season soup with salt and pepper. Usually have to add a lot of additional water.

susanliber
06-06-2007, 10:09 AM
That looks good to me....my first husband hunted and we had rabbit often. I had a cookbook just for rabbit. One of my favorite ways was to cook it in BBQ sauce. I also did it in a red wine sauce. (Venison too)

It has been a long time though since I had rabbit or venison. ( My first husband died 19 years ago)