Name: Rustic Rabbit with Black Pepper Biscuits
Ingredients: 2 tb Olive oil; 1 Rabbit; about 2 1/2 pounds, cut into 16 pieces; 1 tb Rustic Rub; 1/4 c Flour; 2 1/2 c Julienned onions; 2 tb Minced shallots; 1 ts Minced garlic; 3 c Assorted sliced wild mushrooms; 4 oz Andouille; finely chopped, about 1/2 cup; 1 c Red wine; 2 c Chicken broth; 1/4 c Chopped green onions; 1 c Flour; 1 ts Baking powder; 1/8 ts Baking soda; 1/4 ts Salt; 2 tb Plus 1 teaspoon shortening; 1/4 c Plus 1 tablespoon milk; 2 ts Cracked black pepper; 2 tb Chopped chives; 2 Long chives; 2 tb Finely chopped red peppers; 2 tb Finely chopped yellow onions

When I speak of “means,” I have in view Bible-reading, private prayer, regular attendance on public worship, regular hearing of God’s Word, and regular reception of the Lord’s Supper. I lay it down as a simple matter of fact, that no one who is careless about such things must ever expect to make much progress in sanctification. I can find no record of any eminent saint who ever neglected them. They are appointed channels through which the Holy Spirit conveys fresh supplies of grace to the soul, and strengthens the work which He has begun in the inward man. Let men call this legal doctrine if they please, but I will never shrink from declaring my belief that there are no “spiritual gains without pains”… Our God is a God who works by means, and He will never bless the soul of that man who pretends to be so high and spiritual that he can get on without them.

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy			1	Servings

INGREDIENTS

2	tb	Olive oil
1		Rabbit; about 2 1/2 pounds, cut into 16 pieces
1	tb	Rustic Rub
1/4	c	Flour
2 1/2	c	Julienned onions
2	tb	Minced shallots
1	ts	Minced garlic
3	c	Assorted sliced wild mushrooms
4	oz	Andouille; finely chopped, about 1/2 cup
1	c	Red wine
2	c	Chicken broth
1/4	c	Chopped green onions
1	c	Flour
1	ts	Baking powder
1/8	ts	Baking soda
1/4	ts	Salt
2	tb	Plus 1 teaspoon shortening
1/4	c	Plus 1 tablespoon milk
2	ts	Cracked black pepper
2	tb	Chopped chives
2		Long chives
2	tb	Finely chopped red peppers
2	tb	Finely chopped yellow onions

INSTRUCTIONS

FILLING
BISCUITS
GARNISH
ESSENCE OF EMERIL SHOW # EE2309
Preheat the oven 350 degrees. For the filling: In a saute pan, heat the
oil. Season the rabbit with Rustic Rub. When the pan is smoking hot, brown
the rabbit evenly, about 3 minutes on each side. Remove from the pot and
set aside. Add the flour to the pan and stirring constantly, make a
medium-dark roux. Add the onions, shallots, garlic, mushrooms, and cook for
3 minutes. Season with salt and black pepper. Add the andouille and cook
for 2 minutes. Return the rabbit to the pot. Add the wine and stock, bring
up to a boil, and reduce to a simmer. For biscuits: In a mixing bowl,
combine all of the ingredients and mix well. The dough will be slightly
sticky. Pour the rabbit mixture into a square casserole dish.
Drop a heaping tablespoon at a time of the biscuit dough, 1-inch apart
directly on top of the filling, covering the entire dish. Bake for 30-35
minutes until the biscuits are golden and the rabbit is tender. Spoon a
couple of servings onto an oversized platter, exposing the rabbit pieces
and leaving the biscuits whole. Garnish with chopped chives, long chives,
brunoise peppers, and black pepper.
Yield: 4 servings
Posted to recipelu-digest by molony <[email protected]> on Feb 21, 1998

A Message from our Provider:

“Sunsets – a gift from God”