| 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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