Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 1.00 | recipe dark roux; see * note |
| 10.00 cup | dark chicken or rabbit stock |
| 1½ cup | chopped onions |
| ¾ cup | chopped green peppers |
| ¾ cup | chopped celery |
| 1.00 large | rabbit; cut into 8 pieces, |
| 1 | bones and all |
| 3.00 cup | sliced wild mushrooms |
| 1.00 | bay leaf |
| 1.00 teaspoon | cayenne pepper |
| 2.00 teaspoon | salt |
| ½ cup | sliced green onions |
| ¼ cup | chopped parsley |
| 1 | salt; to taste |
| 1 | freshly-ground black pepper-- to ta; ste |
| 1½ cup | steamed rice |
* 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.
This recipe yields 6 servings.
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 -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...
11-13-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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