Country Style Rabbit With Maytag White Cheddar Grits
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats, Dairy | Essnce03 | 2 | Servings | |
INGREDIENTS
| 2 | T | Olive oil |
| 2 | c | Medium-diced rabbit |
| 1/2 | c | Flour |
| 1 | T | Emerils Essence, see * Note |
| 1/4 | c | Medium-diced yellow onions |
| 1/4 | c | Medium-diced carrots |
| blanched | ||
| 1/4 | c | Medium-diced potatoes |
| blanched | ||
| 1/4 | c | Chopped tomatoes, peeled and |
| seeded | ||
| 1/4 | c | Green onions |
| 2 | T | Minced shallots |
| 1 | T | Minced garlic |
| 2 | c | Veal or beef stock |
| 2 | T | Butter |
| Salt, to taste | ||
| Freshly-ground black pepper | ||
| to taste | ||
| === GRITS === | ||
| 2 1/2 | c | Milk |
| 1 1/2 | T | Butter |
| 1/2 | c | Grits |
| 2 | T | Heavy cream |
| 1/4 | c | Grated Maytag White cheddar |
| cheese | ||
| Salt, to taste | ||
| Freshly-ground black pepper | ||
| to taste | ||
| === GARNISH === | ||
| 8 | Fried parsnip strips | |
| 2 | T | Grated Maytag White cheddar |
| cheese | ||
| 2 | T | Chopped green onions |
INSTRUCTIONS
Note: See the Emerils Essence Information recipe which is included in this collection. For the ragout: In a mixing bowl, combine the flours and Emerils Essence together and toss the rabbit, lightly coating each piece. In a saute pan, heat the olive oil. When the pan is smoking hot, add the rabbit meat. Season with salt and pepper. Saute for 1 to 2 minutes to form a good sear on the meat. Add the onions, carrots, and potatoes, tomatoes, green onions, shallots and garlic. Saute the mixture for 2 to 3 minutes. Add the veal stock and reduce by half, about 3 to 4 minutes. Finish with the butter and season with salt and pepper. For the grits: In a small sauce pan, bring the milk to a boil. Add the butter. While stirring, slowly add the grits, making sure to not make lumps. Cook over medium heat, stirring occasionally for 15 to 20 minutes or until the grits are tender and slightly thick. Add the cream and cheese, stirring until the cheese is completely melted. Season with salt and pepper. To assemble, mound the grits in the center of the bowl. Spoon the ragout over the top. Place the fried parsnips right in the center of the ragout, down into the grits. Sprinkle with the cheese and green onions. Essence the rim. This recipe yields 2 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2291 broadcast 02-05-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-27-1997 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 1563
Calories From Fat: 844
Total Fat: 96.1g
Cholesterol: 248.1mg
Sodium: 3105.2mg
Potassium: 1094.9mg
Carbohydrates: 90.5g
Fiber: 4.1g
Sugar: 20.2g
Protein: 84.7g