Tom Fitzmorris

Rabbit with Apricots and Creole Seasoning

Preparation info

  • Serves

    four

    • Difficulty

      Medium

Appears in

Tom Fitzmorris's New Orleans Food

Tom Fitzmorris's New Orleans Food

By Tom Fitzmorris

Published 2018

  • About

This savory dish with sweet highlights blends the cooking approaches of Creole and Eastern European cuisines. Use a late-harvest sweet wine, which brings out the flavors of the fruit without making the dish too sweet. When I first made this, I used Chappellet Late-Harvest Chenin Blanc.

Ingredients

  • 1 rabbit, about 4 lb., cut up into 8–10 pieces
  • 2 Tbsp. flour

Method

  1. Rinse and dry the rabbit pieces. Combine the flour, Creole seasoning, and salt in a bowl. Add the rabbit pieces and toss to coat in the mixture.
  2. Melt the butter in a large, heavy skillet over medium-high heat. Add the rabbit and brown the pieces all over. Remove from the skillet and set aside.
  3. Add the brandy to the skillet in which you cooked the rabb