Rambler Recipe #1 – Drunken Rabbit – by Linzay Young
To celebrate the upcoming release of “My Suitcase Is Always Packed“, Red Stick Ramblers lead singer, fiddler and Cajun chef Linzay Young has prepared three delectable recipes for you to enjoy while listening to the sweet sounds of the new record. This is the first in that series.
Best enjoyed with “Drinkin’ To You” (track 2 from My Suitcase Is Always Packed) – [Download this song for free]
Ingredients (serves 6-8)
* 2 or 3 Rabbits (wild or tame), cut up into 2 inch pieces and seasoned with salt, pepper, cayenne.(If possible, season, drizzle with olive oil and store covered or wrapped in refrigerator overnight)
* 2 Large Onions, chopped
* 2 Sweet Bell Peppers (one yellow, one red), chopped
* 4-6 Cloves of Garlic, chopped or minced
* Olive Oil
* 6 Newcastle Beers
* Salt, Black Pepper, Cayenne Pepper
* 1 ½ pounds potatoes, skin on, cut up
Heat thick, heavy pot (cast iron or aluminum with lid) and add 1/3 cup of olive oil. Add a drop or two of water to oil, and when water pops, add chopped onions and bells and garlic and sauteé until translucent and then remove with slotted spoon so as to leave some oil in pot.
Add enough oil to have close to 1/3 cup again, and heat oil again til a drop of water sizzles.
Using tongs, add pieces of rabbit to hot oil and brown thoroughly, turning with tongs or stirring infrequently. Allow pieces to stick and then pour a couple of “glugs” of beer to deglaze pot and stir until the sticky layer is loosened. Allow liquid to boil off and rabbit to stick again. Repeat until rabbit is a nice dark brown color. Add one or two bottles of beer and sautéed veggies and potatoes.
Drink remaining beer.
Simmer ‘til rabbit pulls off bone easily and potatoes can be cut with a fork. Season to taste (simmering for 5 or 10 minutes to allow added seasoning to set in) before serving. Recommended sides: sweet peas, good company and Drinkin’ to You by the Red Stick Ramblers.