Rustic Rabbit With Black Pepper Biscuits

Recipe Ingredients

		Filling
2 tablespoons	30ml	Olive oil
2 1/2 lbs	1135g / 40oz	Rabbit - cut into 16 pieces
1 tablespoon	15ml	Rustic Rub - see * Note
1/4 cup	15g / 0.5oz	Flour
2 1/2 cups	156g / 5.5oz	Julienned onions
2 tablespoons	30ml	Minced shallots
1 teaspoon	5ml	Minced garlic
3 cups	711ml	Assorted sliced wild mushrooms
4 oz	113g	Andouille sausage - finely chopped
1 cup	237ml	Red wine
2 cups	474ml	Chicken broth
1/4 cup	15g / 0.5oz	Chopped green onions
		Biscuits
1 cup	62g / 2.2oz	Flour
1 teaspoon	5ml	Baking powder
1/8 teaspoon	0.6ml	Baking soda
1/4 teaspoon	1.3ml	Salt
7 teaspoons	35ml	Shortening
5 tablespoons	75ml	Milk
2 teaspoons	10ml	Cracked black pepper
		Garnish
2 tablespoons	30ml	Chopped chives
2		Chives
2 tablespoons	30ml	Finely-chopped red peppers
2 tablespoons	30ml	Finely-chopped yellow onions

Recipe Instructions

* 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.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2309 broadcast 03-05-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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