Rabbit With Peanut Sauce

Recipe Ingredients

1		Rabbit - (2 1/2 to 3 lbs) - cut into 4 pieces
1 tablespoon	15ml	Emeril's Original Essence - see * Note
1/4 cup	59ml	Vegetable oil
1 cup	62g / 2.2oz	Chopped yellow onions
3/4 cup	109g / 3.8oz	Chopped red bell peppers
1 tablespoon	15ml	Chili powder
1 teaspoon	5ml	Ground cumin
1/2 teaspoon	2.5ml	Salt
1 tablespoon	15ml	Minced garlic
1 cup	237ml	Sunflower seeds - pureed to a
		Paste in a food processor
2 cups	474ml	Chicken stock
		= (or canned low-sodium chicken broth)
1 tablespoon	15ml	Apple cider vinegar
3 tablespoons	45ml	Whole sunflower seeds
1/4 cup	36g / 1.3oz	Chopped parsley
		Charleston Style Grits
6 cups	1422ml	Water
		Salt - to taste
1 1/2 cups	355ml	Quick cooking or old-fashioned grits - (not instant!)
2 cups	474ml	Milk
1 cup	237ml	Heavy cream
8 tablespoons	120ml	Butter
		Freshly ground black pepper - to taste

Recipe Instructions

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.

Season the rabbit with the Essence.

Heat the oil in a large saute pan or stockpot over medium-high heat. Add the rabbit and brown on both sides, about 2 to 3 minutes. Remove from the heat.

Add the onions, peppers, chili powder, cumin and salt, and cook, stirring, until the vegetables are soft, about 3 minutes. Add the garlic, and cook, stirring, for 1 minute. Return the rabbit to the pan. Add the pureed sunflower seeds, chicken stock and vinegar, and bring to a boil over high heat. Lower the heat to medium-low, and simmer, covered, until the rabbit is tender and falling from the bone, about 1 1/2 hours.

Remove the rabbit from pan and garnish with whole sunflower seeds and parsley and serve over Charleston style grits, with the sauce spooned over the top.

For Charleston Style Grits: In a large, heavy saucepan bring the water to a boil. Add a generous teaspoon of salt and the grits and stir with a wooden spoon to combine. When grits thicken add milk, cream and butter and return to a boil. Reduce heat to a simmer, cover sauce pan and cook for 45 minutes to one hour, until grits are tender, smooth and creamy. Taste and season with salt and pepper.

This recipe yields 2 to 4 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1E06) - from the TV FOOD - NETWORK

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