Recipe - Rabbit With Asiago Grits

One half pound Fresh portabella mushrooms,
(2 large)
One fourth pound Fresh shiitake mushrooms
One fourth pound Fresh morel or chanterelle
mushrooms
7 teaspoon Olive oil, divided
3 Young rabbits, (21/4pound)
(portioned into loins and
legs by your butcher)
6 md Carrots, each cut into 4
pieces
4 small Onions, quartered
4 Stalks celery, each cut into
4 pieces
2 md Leeks, each trimmed and
quartered
4 Bay leaves
1 bn Fresh thyme, (One half ounce)
4 cup Lowsalt chicken broth
1/3 cup Chopped shallot
2 teaspoon Chopped fresh thyme
Asiago Soft Grits
Parsley leaves
Fresh chives

Using a sharp knife, remove brown gills from the undersides of portabella
mushrooms; discard gills. Remove and reserve stems from portabella,
shiitake, and more mushrooms. Slice mushroom caps; set aside.

Heat 1 teaspoon olive oil in a large nonstick skillet over medium heat. Add
half of rabbit legs; saute 8 minutes or until browned. Place in a large
8quart Dutch oven or stockpot; set aside. Repeat procedure with 2
teaspoons olive oil and remaining rabbit legs.

Heat 1 teaspoon olive oil in skillet over mediumhigh heat. Add carrot
pieces and next 5 ingredients; saute 12 minutes or until vegetables are
lightly browned. Add carrot mixture to Dutch oven. Stir in reserved
mushroom stems and chicken broth, and bring to a boil. Cover, reduce heat,
and simmer 1 hour. Remove rabbit legs; set aside, and keep warm. Strain
stock through a colander into a large bowl, and set stock aside. Discard
solids.

Heat 1 teaspoon olive oil in skillet over medium heat. Add rabbit loins,
and cook 2One half minutes on each side or until browned. Cover and cook for 10
minutes or until done, turning loins after 5 minutes. Remove from skillet,
and cut loins in half crosswise. Set aside, and keep warm.

Heat remaining 2 teaspoons olive oil in skillet over medium heat. Add
shallot and 2 teaspoons thyme; saute 1 minute. Add cut or sliced up mushroom caps;
saute 5 minutes. Add rabbit stock; bring to a boil, and cook, uncovered, 7
minutes or until sauce is reduced to 6 cups.

Spoon One half cup Asiago Soft Grits into each of 12 large shallow bowls. Divide
meat among bowls, and top each with One half cup sauce. Yield: 12 servings
(serving size: about 4 ounces rabbit, One half cup grits, and One half cup sauce).

Per serving: 151 Calories; 6g Fat (33% calories from fat); 17g Protein; 10g
Carbohydrate; 32mg Cholesterol; 404mg Sodium

Serving Ideas : Garnish with parsley and chives.

NOTES : Chicken can be substituted for the rabbit.

Recipe by: Cooking Light, October 1994, page 87

Posted to MCRecipe Digest V1 #429 by igor@digex.net on Jan 28, 1997.