Rabbit is a protein staple for Seminole Indians and are abundant in the southern United States where the tribe has historically resided. This preparation of Seminole-style roast rabbit also features corn, rice, and mushrooms, all essential ingredients in Seminole cuisine. The Seminole people have lived in Alabama and Georgia, but have been concentrated in Florida since the 19th century Creek War, when they were driven south to the former Spanish territory.
Recipe Servings: 4
Prep Time
5 minutes
+ 10 minutes resting
+ 10 minutes resting
Cook Time
Total Time
15 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
Directions
- In a skillet, heat lard over medium-high heat.
- Add the onion and celery and cook until translucent but not browned, about 5–7 minutes.
- In a large mixing bowl, add the corn bread, eggs, chicken broth, sage, salt, and pepper and toss lightly.
- Add the celery and onions and toss again to combine.
- Preheat oven to 425°F.
- Prepare the rabbit, patting dry and stuffing with the corn stuffing. Place a piece of foil over the opening.
- Tie up the rabbit legs with string, tying together the hind and front legs.
- Brush rabbit with oil, letting the excess drip off.
- In a medium bowl, combine the flour, salt, and pepper, and sprinkle the mixture generously over the rabbit.
- Place rabbit on its side on the rack of a roasting pan.
- Roast for 10 minutes, then reduce the heat to 350°F and roast for a further 1 hour and 30 minutes, turning frequently, and basting the rabbit with the pan drippings and oil 3 to 4 times during roasting.
- Let rest at room temperature for 10 minutes before carving.
- Serve hot.
Recipe introduction and directions © Copyright 2016-2024 World Trade Press. All rights reserved.