Rustic Rabbit with Black Pepper Biscuits (Emeril Lagasse) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
2 tablespoons olive oil |
1 rabbit, about 2 1/2 pounds, cut into 16 pieces |
1 tablespoon rustic rub |
1/4 cup flour |
2 1/2 cups julienned onions |
2 tablespoons minced shallots |
1 teaspoon minced garlic |
3 cups assorted sliced wild mushrooms |
4 ounces andouille, finely chopped, about 1/2 cup |
1 cup red wine |
2 cups chicken broth |
1/4 cup chopped green onions |
1 cup flour |
1 teaspoon baking powder |
1/8 teaspoon baking soda |
1/4 teaspoon salt |
2 tablespoons plus 1 teaspoon shortening |
1/4 cup plus 1 tablespoon milk |
2 teaspoons cracked black pepper |
2 tablespoons chopped chives |
2 long chives |
2 tablespoons finely chopped red peppers |
2 tablespoons finely chopped yellow onions |
Directions:
1. Preheat the oven 350 degrees F. 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.
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