Country Style Rabbit With Maytag White Cheddar Grits

Recipe Ingredients

2 tablespoons	30ml	Olive oil
2 cups	292g / 10oz	Medium-diced rabbit
1/2 cup	31g / 1.1oz	Flour
1 tablespoon	15ml	Emeril's Essence - see * Note
1/4 cup	15g / 0.5oz	Medium-diced yellow onions
1/4 cup	27g / 1oz	Medium-diced carrots - blanched
1/4 cup	36g / 1.3oz	Medium-diced potatoes - blanched
1/4 cup	15g / 0.5oz	Chopped tomatoes - peeled and seeded
1/4 cup	15g / 0.5oz	Green onions
2 tablespoons	30ml	Minced shallots
1 tablespoon	15ml	Minced garlic
2 cups	474ml	Veal or beef stock
2 tablespoons	30ml	Butter
		Salt - to taste
		Freshly-ground black pepper - to taste
		Grits
2 1/2 cups	592ml	Milk
1 1/2 tablespoons	22ml	Butter
1/2 cup	118ml	Grits
2 tablespoons	30ml	Heavy cream
1/4 cup	36g / 1.3oz	Grated Maytag White cheddar cheese
		Salt - to taste
		Freshly-ground black pepper - to taste
		Garnish
8		Fried parsnip strips
2 tablespoons	30ml	Grated Maytag White cheddar cheese
2 tablespoons	30ml	Chopped green onions

Recipe Instructions

* Note: See the "Emeril's Essence Information" recipe which is included in this collection.

For the ragout: In a mixing bowl, combine the flours and Emeril's Essence together and toss the rabbit, lightly coating each piece. In a saute pan, heat the olive oil. When the pan is smoking hot, add the rabbit meat. Season with salt and pepper. Saute for 1 to 2 minutes to form a good sear on the meat. Add the onions, carrots, and potatoes, tomatoes, green onions, shallots and garlic. Saute the mixture for 2 to 3 minutes. Add the veal stock and reduce by half, about 3 to 4 minutes. Finish with the butter and season with salt and pepper.

For the grits: In a small sauce pan, bring the milk to a boil. Add the butter. While stirring, slowly add the grits, making sure to not make lumps. Cook over medium heat, stirring occasionally for 15 to 20 minutes or until the grits are tender and slightly thick. Add the cream and cheese, stirring until the cheese is completely melted. Season with salt and pepper.

To assemble, mound the grits in the center of the bowl. Spoon the ragout over the top. Place the fried parsnips right in the center of the ragout, down into the grits. Sprinkle with the cheese and green onions. Essence the rim.

This recipe yields 2 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2291 broadcast 02-05-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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