Rustic Rabbit with Black Pepper Biscuits

  1. Preheat the oven 350 degrees F. For the filling: In a saute pan, heat the oil.
  2. Season the rabbit with Rustic Rub.
  3. When the pan is smoking hot, brown the rabbit evenly, about 3 minutes on each side.
  4. Remove from the pot and set aside.
  5. Add the flour to the pan and stirring constantly, make a medium-dark roux.
  6. Add the onions, shallots, garlic, mushrooms, and cook for 3 minutes.
  7. Season with salt and black pepper.
  8. Add the andouille and cook for 2 minutes.
  9. Return the rabbit to the pot.
  10. Add the wine and stock, bring up to a boil, and reduce to a simmer.
  11. For biscuits: In a mixing bowl, combine all of the ingredients and mix well.
  12. The dough will be slightly sticky.
  13. Pour the rabbit mixture into a square casserole dish.
  14. Drop a heaping tablespoon at a time of the biscuit dough, 1-inch apart directly on top of the filling, covering the entire dish.
  15. Bake for 30 to 35 minutes until the biscuits are golden and the rabbit is tender.
  16. Spoon a couple of servings onto an oversized platter, exposing the rabbit pieces and leaving the biscuits whole.
  17. Garnish with chopped chives, long chives, brunoise peppers, and black pepper.

olive oil, rabbit, rub, flour, onions, shallots, garlic, wild mushrooms, andouille, red wine, chicken broth, green onions, flour, baking powder, baking soda, salt, shortening, milk, cracked black pepper, chives, long chives, red peppers, yellow onions

Taken from www.foodnetwork.com/recipes/emeril-lagasse/rustic-rabbit-with-black-pepper-biscuits-recipe.html (may not work)

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