| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Soups/stews, Mushrooms, Rabbit | 6 | Servings | |
INGREDIENTS
| 1 | Recipe Dark Roux; see * Note | |
| 10 | c | Dark chicken or rabbit stock |
| 1 1/2 | c | Chopped onions |
| 3/4 | c | Chopped green peppers |
| 3/4 | c | Chopped celery |
| 1 | lg | Rabbit; cut into 8 pieces, bones and all |
| 3 | c | Sliced wild mushrooms |
| 1 | Bay leaf | |
| 1 | ts | Cayenne pepper |
| 2 | ts | Salt |
| 1/2 | c | Sliced green onions |
| 1/4 | c | Chopped parsley |
| Salt; to taste | ||
| Freshly-ground black pepper– to taste | ||
| 1 1/2 | c | Steamed rice |
INSTRUCTIONS
* Note: See the "Light To Dark Roux" recipe which is included in this collection. In a large cast iron pot, heat your roux. Add onions, green peppers, celery, cook for 5 minutes or until the vegetables are wilted. Meanwhile, season rabbit pieces with the cayenne pepper and the 2 teaspoons of salt. Add the rabbit and mushrooms to the roux and vegetables and cook for 15 minutes. Add stock to the pot and bring up to a boil. Reduce heat and simmer for 40 minutes. Taste and adjust seasonings. Add green onions and parsley. Serve with steamed rice. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2226 broadcast 11-05-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 11-13-1997 Recipe by: Emeril Lagasse
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