Chef Derek St. Romain Rabbit Stew
Get out your Carolina Cooker cast iron pot - we're making rabbit stew! Perfect for when you need a little bit of comfort food.
Ingredients
- 1 cup Dark Roux
- 1 stick butter
- 2 cups diced onion
- 2 cups diced bell pepper
- 1 cup diced celery
- 1 cup chopped green onions
- 4 tablespoons chopped garlic
- 1 pound chopped bacon
- 1 lemon, juiced and halved
- 3 cups baby carrots
- 2 whole rabbits quartered, floured and pan seared
- 2 cups white wine
- 4 to 5 cups chicken stock
Directions
- Cook in your Carolina Cooker cast iron pot over open flame for about one to two hours.
- Serve over Wild Rice and enjoy!
