Rabbit and Pork Chop Spagetti
 

Awe yeah... been cooking the sauce all afternoon. Fall off the bone rabbit that melts in your mouth and pork chops that fell apart in a sauce that has been in the family recipe book long before I was born! I'll do my best to post a recipe but there are no measurements as far as seasonings, herbs, etc!

looks good post it up... I dont measure seasonings either

Looks good,never tried a mix like that.

that looks slammin

Thats looks fine. I never been much on measuring either. To me once you start to measure it takes some of the fun out of it. Baking not included. Thats a whole different ballgame and best left to my wife. I love me some rabbit and some pork. Ya pile both on a plate of pasta with a good drink (which I see you have) and you cant go wrong. Gona be some full bellies at your place tonoght :)
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x 1 million

Like I've said before, true Cajuns don't measure! Looks damn good!!

Rabbit and Pork Chop Spagetti:

2 Rabbits
5-7 thin cut pork chops (I like them with the bone, adds more flavor)
Salt
Cayenne Pepper
Red Pepper Flakes
Black Pepper
White Pepper
Oregano
Basil (Fresh is best)
Brown Sugar
Garlic Powder
Fresh Garlic (5-6 cloves)
Guidry's Mix (or chopped onion, bell pepper, celery, fresh parsley)
(1) 6 oz can tom paste
(1) 8 oz can tom sauce
(1) Large can crushed tomatoes, or crushed fresh tomatoes
Chicken broth
Olive Oil

One of the most important steps to a good sauce is to "fry" or brown the tom paste in olive oil. Add olive oil to a large pot and on a med fire brown the tom paste. THis step is similar to making a roux, as it takes constant stirring. You dont want to burn the paste, only brown it really good. I keep a small amount of water on hand and if it looks like it is wanting to stick too much as I brown it, i add small amounts of water and a little bit more olive oil. Once the paste is dark brown, add guidrys mix (or onions, bell pepper, celery) and finely chopped fresh garlic. COntinue to cook the veggies in the paste, and in a separate skillet or pot, brown the seasoned meat in olive oil with above seasoning (do not season with the oregano,basil, or sugar, this goes into the sauce). Usually the veggies are done before my meat is browned, so i just turn off the fire on the veggies until the meat is browned. Once the meat is browned, add it to the veggies. Also add the crushed tomatoes and tom paste. Add just enough chicken stock to submerge all your meat and start to cook on a med/low fire. Once all the ingredients are added, I add a small amount of oregano and quite a bit of chopped fresh basil and about heaping tablespoon brown sugar . Low fire and slow cooking is the trick, the longer you cook it the longer the stronger all the flavors come out. After about an hour 1/2, I taste the sauce and continue to season as needed. As the sauce thickens, I contiue adding stock to the sauce so that I can cook it for a long time without it getting too thick. Also, once the pork chops start to fall apart, remove the bones from the sauce. I try not to stir too much to prevent the rabbit from falling apart. Mostly I just scrape the bottom to prevent sticking. Cook all afternoon while enjoying some cocktails and serve over your favorite pasta. That's about it, if anyone trys it good luck and let me know how it turns out!!

That looks so good think i'm gunna try that tonight! Got some homegrown stewed tomatoes for the sauce.

Hard to beat a rabbit spaghetti! Thanks for the recipe, will be trying it out as soon as the season opens.

how does that pot cook? I just bought one this week.