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Rabbit And Wild Mushroom Gumbo

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CATEGORY CUISINE TAG YIELD
Meats Mushrooms, Rabbit, Soups/stews 6 Servings

INGREDIENTS

1 Recipe Dark Roux, see * Note
10 c Dark chicken or rabbit stock
1 1/2 c Chopped onions
3/4 c Chopped green peppers
3/4 c Chopped celery
1 Rabbit, cut into 8 pieces
bones and all
3 c Sliced wild mushrooms
1 Bay leaf
1 t Cayenne pepper
2 t Salt
1/2 c Sliced green onions
1/4 c Chopped parsley
Salt, to taste
Freshly-ground black
pepper to taste
1 1/2 c Steamed rice

INSTRUCTIONS

Note: See the "Light To Dark Roux" recipe which is included in this
collection.  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.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2226 broadcast 11-05-1997) Downloaded from their
Web-Site - http://www.foodtv.com  Formatted for MasterCook by Joe
Comiskey, aka MR MAD -  jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net
11-13-1997  Recipe by: Emeril Lagasse

A Message from our Provider:

“Though our feelings come and go, God’s love for us does not. #C.S. Lewis”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 79
Calories From Fat: 3
Total Fat: <1g
Cholesterol: 0mg
Sodium: 841mg
Potassium: 190.5mg
Carbohydrates: 17.3g
Fiber: 1.8g
Sugar: 2.7g
Protein: 2.1g


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