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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