Dixie Grill serving up hot dishes for "Summer Fest"

Dixie Grill serving up hot dishes for "Summer Fest"
Patrick Dolan
Patrick Dolan

HONOLULU (HawaiiNewsNow) - Dixie Grill is getting ready for summer. Patrick Dolan is the general manager. He's cooking up some hot menu items for "Summer Fest."

Road Kill Special - Rabbit Stew

-5 lbs. rabbit, large piece's breast, leg, trimmed

-2 cups flour for dredging

-1/2 cup canola oil

-2 cups button mushrooms, quartered

-2 carrots, 3/4 inch to 1 inch slices

-1 celery stalk, 3/4 inch slices

-1 green bell pepper, 3/4 inch squares

-1 large onion, large chop

-6 cups beef stock

-3 cups tomato sauce

-1/2 cup fresh garlic, chopped

Seasonings: salt, pepper, dry rub, bay leaf, tsp of chili pepper flakes

Season the rabbit with s/p and dry rub. Dredge the rabbit in flour. Shake off excess flour.

In a large braisier or fry pan coated in oil, brown the rabbit on both sides over medium heat.

Take a half cup of the flour from dredging and sprinkle evenly over the mixture.

Add the beef stock and tomato sauce. Cover tightly with double layer of foil.

Bake at 340 degrees for about one hour or until rabbit is tender and the sauce has thickened.

Serve two or three pieces of rabbit (14 oz) on a large platter or bowl covered with gravy and vegetable mix and toasted garlic bread laid over the top, with a starch along side (preferably grits).

Garnish with green onion.

Dixie Grill

Summer Fest Menu

All month long

Lunch, dinner, happy hour

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