| 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 <molony@scsn.net> on Feb 21, 1998
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