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Ingredients
1 two-pound rabbit, dressed weight, deep-fried (see recipe)
4 tablespoons butter
2 to 5 tablespoons Frank's Louisiana hot sauce, bottled (See note)
1 tablespoon white vinegar
Celery sticks
Blue cheese (See recipe)
BLUE CHEESE DRESSING
1 cup mayonnaise, preferably homemade
2 tablespoons finely chopped onion
1 teaspoon finely minced garlic
¼ cup finely chopped parsley
½ cup sour cream
1 tablespoon lemon juice
1 tablespoon white wine vinegar
¼ pound crumbled blue cheese
Salt to taste, if desired Freshly ground pepper to taste
Nutritional analysis per serving (4 to 6 servings)
2 grams carbs; 147 milligrams cholesterol; 651 calories; 14 grams monosaturated fat; 20 grams polyunsaturated fat; 17 grams saturated fat; 55 grams fat; 737 milligrams sodium; 35 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
For the blue cheese dressing: Combine all the ingredients in a mixing bowl. Chill until ready to serve. Yield: about 2 ½ cups.
- Step 2
Cook the rabbit and while it is still piping hot, put the browned pieces in a mixing bowl.
- Step 3
Melt the butter in a saucepan and add the hot sauce and vinegar. Pour the sauce over the rabbit pieces and toss to coat all pieces. Serve with celery sticks and blue cheese dressing.
Although other versions of hot sauces bottled in Louisiana may be substituted, Frank's label is essential for total authenticity in flavor.
Private Notes