Country style rabbit with maytag white cheddar grits

2 servings

Ingredients

QuantityIngredient
2.00tablespoonolive oil
2.00cupmedium-diced rabbit
½cupflour
1.00tablespoonemeril’s essence; see * note
¼cupmedium-diced yellow onions
¼cupmedium-diced carrots; blanched
¼cupmedium-diced potatoes; blanched
¼cupchopped tomatoes; peeled and seeded
¼cupgreen onions
2.00tablespoonminced shallots
1.00tablespoonminced garlic
2.00cupveal or beef stock
2.00tablespoonbutter
1salt; to taste
1freshly-ground black pepper; to taste
1=== grits ===
cupmilk
tablespoonbutter
½cupgrits
2.00tablespoonheavy cream
¼cupgrated maytag white cheddar cheese
1salt; to taste
1freshly-ground black pepper; to taste
1=== garnish ===
8.00fried parsnip strips
2.00tablespoongrated maytag white cheddar cheese
2.00tablespoonchopped green onions

Directions

* Note: See the “Emeril’s Essence Information” recipe which is included in this collection.

For the ragout: In a mixing bowl, combine the flours and Emeril’s Essence together and toss the rabbit, lightly coating each piece. In a saute pan, heat the olive oil. When the pan is smoking hot, add the rabbit meat. Season with salt and pepper. Saute for 1 to 2 minutes to form a good sear on the meat. Add the onions, carrots, and potatoes, tomatoes, green onions, shallots and garlic. Saute the mixture for 2 to 3 minutes. Add the veal stock and reduce by half, about 3 to 4 minutes. Finish with the butter and season with salt and pepper. For the grits: In a small sauce pan, bring the milk to a boil. Add the butter. While stirring, slowly add the grits, making sure to not make lumps. Cook over medium heat, stirring occasionally for 15 to 20 minutes or until the grits are tender and slightly thick. Add the cream and cheese, stirring until the cheese is completely melted.

Season with salt and pepper. To assemble, mound the grits in the center of the bowl. Spoon the ragout over the top. Place the fried parsnips right in the center of the ragout, down into the grits.

Sprinkle with the cheese and green onions. Essence the rim. This recipe yields 2 servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2291 broadcast 02-05-1997) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

02-27-1997

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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