Whenever I have a limit of rabbits to clean and cook, I always separate the middle part of the rabbit, which includes the long, tender loin.
I trim all the sharp edges of any bones so I can vacuum seal them without worry of puncturing the bag.
On younger swamp rabbits, and most of the hillbilly rabbits, I will also save the hindquarters whole and seal them with the loins.
The reason is simple: The loins of any rabbit and the tender hindquarters of a young rabbit is about as good as wild game gets. They need no special pampering — simply season them and grill, pan fry or roast, making sure to get them done but not overcooking them.
But for a change of pace, pull the uncooked loins of rabbits from the bone, taking the time to strip them whole and neat. Use any young hindquarters you have, too, leaving them whole on the bone.
Lightly flour and sauté them in butter over medium-high heat, removing them just before done. Slice the loins crosswise into bite-sized pieces and store in a cool area with the whole quarters.
In the same pan, add some chopped onion and celery, and sauté until onions are translucent. Add two cans of diced tomatoes, some smashed and chopped garlic (you choose how much; I go heavy), and season with a Creole spice blend.
Add a little chicken stock (rabbit if you have it), and let it simmer, covered, on low heat for an hour.
The flour from the rabbits should thicken the sauce, but a slurry of cornstarch and stock might be needed and can be added before the next step.
After an hour, turn the heat up to medium-high, remove the lid and, stirring often, let the Creole sauce thicken. Add the bigger rabbit pieces back to the pan, cook five minutes and add the sliced rabbit loin and 1 pound of small to medium peeled and deveined shrimp.
Reduce heat to low immediately and cook until shrimp are pink, about five minutes.
Serve over rice.
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