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FILLING
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
BISCUITS
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
GARNISH
2 tb Chopped chives
2 Long chives
2 tb Finely chopped red peppers
2 tb Finely chopped yellow onions
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
Yields
1 Servings
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