Rabbit and Turnip Etouffée

Name: Rabbit and Turnip Etouffée
Ingredients: Equal amounts by volume of rabbit, turnips, and onions; Equal amounts by volume of rabbit, turnips, and onions; Equal amounts by volume of rabbit, turnips, and onions; 1 cup celery, chopped; 1 cup dry white wine; 1 to 2 TBS. Lea & Perrins Worcestershire sauce; Louisiana hot sauce, to taste; Salt, to taste; ½ cup dried parsley; 2 tsp. garlic, chopped

Preparation info

Difficulty
Easy

Appears in

The Justin Wilson Gourmet and Gourmand Cookbook

By Justin Wilson

Published 1984

About

Ingredients

Equal amounts by volume of rabbit, turnips, and onions
1 cup celery, chopped
1 cup

Gluten-free

Method

Put all ingredients together and cook on low heat covered for several hours. Serve over rice.