Cajun-Style Stuffed Rabbit Legs
Updated Oct. 12, 2023
- Total Time
- 1 hour 45 minutes
- Prep Time
- 30 minutes, plus marinating overnight
- Cook Time
- 1 hour 15 minutes
- Rating
- Notes
- Read community notes
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Ingredients
- 4large rabbit legs with thighs attached, about 1½ pounds total
- 6tablespoons finely chopped onion
- 6tablespoons finely chopped celery
- 4tablespoons thinly sliced carrot rounds
- 2tablespoons syrup, preferably cane syrup
- 10tablespoons dry red wine
- 4fresh basil leaves, coarsely chopped
- 5leaves fresh tarragon, coarsely chopped
- ½teaspoon coarsely chopped fresh thyme leaves
- ¼teaspoon cayenne pepper
- Salt to taste, if desired
- 1½cups water
- ½pound lump crab meat, picked over to remove all traces of shell or cartilage
- 2tablespoons butter
- ¼cup finely chopped green or yellow sweet pepper or a combination of both
- 1tablespoon finely minced garlic
- 1teaspoon Creole-style mustard
- 1teaspoon dry sherry
- 1tablespoon freshly squeezed lemon juice
- ½cup fine fresh bread crumbs
- ¼cup heavy cream
- Freshly ground pepper to taste
Preparation
- Step 1
Using small knife or boning knife, starting at top of each thigh bone, cut meat from bone, pushing and scraping as necessary, down to the leg bone. Cut off and reserve thigh bones. Leave leg bone intact and attached to boned thigh.
- Step 2
Place pieces in a flat dish and sprinkle with 4 tablespoons each of chopped onion and celery, carrot rounds, syrup, 2 tablespoons wine, basil, tarragon, thyme, ⅛ teaspoon cayenne and salt. Blend well and set aside to marinate, preferably overnight in refrigerator.
- Step 3
Meanwhile, heat oven to 450 degrees.
- Step 4
Place reserved rabbit bones in one layer in a small skillet and place in oven. Bake until well browned, 30 to 40 minutes. Remove from oven but do not turn off oven. Add remaining 8 tablespoons of wine and the water and bring to boil on top of stove. Cook, stirring occasionally, about 20 minutes, or until liquid is reduced to about ½ cup. Discard bones and set sauce aside.
- Step 5
Put crab meat in a bowl. Heat butter in a small skillet and add remaining 2 tablespoons each of onion and celery, along with sweet pepper and garlic. Cook briefly, stirring, and add to crab meat. Add mustard, remaining ⅛ teaspoon cayenne, sherry, lemon juice, bread crumbs, cream, salt and pepper to taste. Blend well with fingers.
- Step 6
Open up thigh cavity of each leg and fill with equal portions of crab mixture. Press around top of thigh to compact the filling. Arrange stuffed legs in one layer in a baking dish. Bake in oven 30 minutes.
- Step 7
To serve, cut each thigh crosswise into four pieces of equal size. Serve with the reheated sherry sauce spooned over.
Private Notes
Cooking Notes
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