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2 lb. Rabbit Meat (boneless) (cut in ½" pieces)
2 T. Oil
1/2 c. margarine
2 med. Onions (finely chopped)
1 c. Green Onions (finely chopped
1 can Rotel (the diced one)
½ lb. Velveeta Cheese
½ lb. Pepper Jack Cheese
½ lb. Mild Cheddar
Tony Chachere's Seasoning
24 - 30 Pistolet Rolls (deep fat fried)
Fry the rolls just until golden. Remove form oil and drain on paper towel. When cool enough to handle, use something like a chop stick to make an opening on one end and push the bread to the sides to make room for the filling. Set aside while you make the filling.
Brown rabbit in oil in a 4 quart pot. Add margarine and onions. Cook until the onions are translucent. Add green onions, Rotel, and 3 cheeses. Cook on low heat until cheese is melted.
Into each Pistolet put 2 - 3 tablespoons of the filling and serve immediately.
NOTE: This is my Crawfish Pistolet recipe, I just substituted rabbit for the crawfish. Shrimp, crab, fish, chicken or really any meat you have a "hankering" to try. Experiment, try different seasonings, all I give you is a basic start. I never follow a recipe, and rarely do the same thing twice. Every time I prepare a recipe, no matter how many times I do it, I'll always want to try something different with it. |
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