Smothered Rabbit

📍 Where this dish comes from: St. Helena Island, South Carolina · Penn Center
Discover the history of this region →

Rabbit has long been part of soul food’s resourceful, hunt-what’s-available tradition, and it takes beautifully to the same smothering technique used for chicken — seared hard, then braised low in a rich onion gravy until fully tender.

What You’ll Need

Smothered Rabbit

Seared rabbit pieces braised under a blanket of onion gravy until tender, in the same style as smothered chicken.

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Prep Time: 15 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 15 minutes minutes

Course: Main Course

Cuisine: American

Servings: 4 servings

Calories: 380kcal

Ingredients

• 1 whole rabbit cut into pieces
• 2 tbsp avocado oil
• 1 large onion sliced
• 2 cloves garlic minced
• 2 cups chicken broth
• 1 tsp xanthan gum
• 1 tsp smoked paprika
• Salt and black pepper to taste

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Instructions

• Season rabbit pieces with salt, pepper, and smoked paprika.
• Heat avocado oil in a heavy skillet over medium-high heat. Sear rabbit pieces 3–4 minutes per side, until browned. Remove and set aside.
• Add onion to the skillet and cook 8–10 minutes, until caramelized. Add garlic and cook 1 minute more.
• Pour in broth, scraping up browned bits, then whisk in xanthan gum to lightly thicken.
• Return rabbit to the skillet, cover, and simmer 35–40 minutes, until tender.
• Serve smothered in gravy.

Nutrition

Serving: 1serving | Calories: 380kcal | Protein: 34g | Fat: 24g | Fiber: 2g

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Health Benefits

• Rabbit is a very lean, high-protein meat with less fat than most poultry.
• A slow braise tenderizes the meat without needing breading or frying.
• A traditional dish that connects directly to soul food’s game-cooking roots.

Pairs Well With

• Cauliflower Cornbread Dressing
• Wilted Lettuce Salad with Hot Bacon Dressing