| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | 1 | Servings | ||
INGREDIENTS
| 2 | T | Olive oil |
| 1 | Rabbit, about 2 1/2 pounds | |
| cut into 16 pieces | ||
| 1 | T | Rustic Rub |
| 1/4 | c | Flour |
| 2 1/2 | c | Julienned onions |
| 2 | T | Minced shallots |
| 1 | t | 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 | t | Baking powder |
| 1/8 | t | Baking soda |
| 1/4 | t | Salt |
| 2 | T | Plus 1 teaspoon shortening |
| 1/4 | c | Plus 1 tablespoon milk |
| 2 | t | Cracked black pepper |
| 2 | T | Chopped chives |
| 2 | Long chives | |
| 2 | T | Finely chopped red peppers |
| 2 | T | Finely chopped yellow onions |
INSTRUCTIONS
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 <molony@scsn.net> on Feb 21, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 1925
Calories From Fat: 552
Total Fat: 61.9g
Cholesterol: 19.2mg
Sodium: 2848.5mg
Potassium: 2430.6mg
Carbohydrates: 280.8g
Fiber: 22.5g
Sugar: 29.5g
Protein: 57.3g