Rustic rabbit with black pepper biscuits
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | === filling === | |
| 2.00 | tablespoon | olive oil |
| 2½ | pounds | rabbit; cut into 16 pieces |
| 1.00 | tablespoon | rustic rub; see * note |
| ¼ | cup | flour |
| 2½ | cup | julienned onions |
| 2.00 | tablespoon | minced shallots |
| 1.00 | teaspoon | minced garlic |
| 3.00 | cup | assorted sliced wild mushrooms |
| 4.00 | ounce | andouille sausage; finely chopped |
| 1.00 | cup | red wine |
| 2.00 | cup | chicken broth |
| ¼ | cup | chopped green onions |
| 1 | === biscuits === | |
| 1.00 | cup | flour |
| 1.00 | teaspoon | baking powder |
| ⅛ | teaspoon | baking soda |
| ¼ | teaspoon | salt |
| 7.00 | teaspoon | shortening |
| 5.00 | tablespoon | milk |
| 2.00 | teaspoon | cracked black pepper |
| 1 | === garnish === | |
| 2.00 | tablespoon | chopped chives |
| 2.00 | long chives | |
| 2.00 | tablespoon | finely-chopped red peppers |
| 2.00 | tablespoon | finely-chopped yellow onions |
Directions
* Note: See the “Rustic Rub - {Emeril’s Rustic Seasoning}” recipe which is included in this collection.
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 to 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. This recipe yields 4 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2309 broadcast 03-05-1997) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
03-12-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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