Recipe - Rustic Rabbit With Black Pepper Biscuits

FILLING
2 tablespoon Olive oil
1 Rabbit; about 2 One half pounds,
cut into 16 pieces
1 tablespoon Rustic Rub
One fourth cup Flour
2 One half cup Julienned onions
2 tablespoon Minced shallots
1 teaspoon Minced garlic
3 cup Assorted cut or sliced up wild
mushrooms
4 ounce Andouille; finely chopped,
about One half cup
1 cup Red wine
2 cup Chicken broth
One fourth cup Chopped green onions

BISCUITS
1 cup Flour
1 teaspoon Baking powder
1/8 teaspoon Baking soda
One fourth teaspoon Salt
2 tablespoon Plus 1 teaspoon shortening
One fourth cup Plus 1 tablespoon milk
2 teaspoon Cracked black pepper

GARNISH
2 tablespoon Chopped chives
2 Long chives
2 tablespoon Finely chopped red peppers
2 tablespoon Finely chopped yellow onions

ESSENCE OF EMERIL SHOW # EE2309

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
mediumdark 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, 1inch apart
directly on top of the filling, covering the entire dish. Bake for 3035
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.

Yield: 4 servings

Posted to recipeludigest by molony molony@scsn.net on Feb 21, 1998