Makes 4 servings. Recipe is by Cynthia L. Nobles.
1 (2-3 lb.) rabbit, dressed
1?3 cup all-purpose flour
3 tbls. vegetable oil, divided
1 tbl. butter
1 medium onion, chopped
1 stalk, celery, chopped
2 cloves, garlic, minced
½ cup bourbon
1½ cups chicken stock
4 large carrots, cut into 1½-inch chunks
1 tsp. minced fresh rosemary
8 ozs. fresh mushrooms, coarsely chopped
Mashed potatoes, gnocchi or rice for serving
Chopped green onion for garnish
1. Preheat oven to 325 F. Cut rabbit into serving pieces and sprinkle liberally with Creole seasoning. Place flour in a shallow bowl. In a Dutch oven, heat 2 tablespoons oil over medium-high heat. Dredge rabbit in flour and sear all sides well in hot oil. Remove rabbit to a plate.
2. Add remaining tablespoon oil and butter and sauté onion and celery until onion is light brown and soft. Add garlic and cook 30 seconds. Remove pot from heat and carefully add in Wild Turkey bourbon. Stir a few seconds, return to medium-high heat and cook until liquid is almost evaporated.
3. Stir in stock, carrots, rosemary and rabbit, plus any accumulated juices. Cover pot, place in oven and cook 1 hour. Stir in mushrooms and cook until rabbit is extremely tender, about ½ hour more.
4. Serve rabbit and sauce warm over mashed potatoes, gnocchi or rice, and sprinkle with green onion.