Yield: 6 servings
|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 teaspoon||cayenne pepper|
|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@...
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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