Country Style Rabbit Ragout with Maytag White Cheddar Grits

Total Time:
1 hr 30 min
1 hr
30 min

2 servings

  • 2 tablespoons olive oil
  • 2 cups medium diced rabbit
  • 1/2 cup flour
  • 1 tablespoon Essence, recipe follows
  • 1/4 cup medium diced yellow onions
  • 1/4 cup each medium diced carrots and potatoes, blanched
  • 1/4 cup chopped tomatoes, peeled and seeded
  • 1/4 cup green onions chopped
  • 2 tablespoons minced shallots
  • 1 tablespoon minced garlic
  • 2 cups veal or beef stock
  • 2 tablespoons butter
  • Salt and pepper
  • Grits:
  • 2 1/2 cups milk
  • 1 1/2 tablespoons butter
  • 1/2 cup grits
  • 2 tablespoons heavy cream
  • 1/4 cup grated Maytag White cheddar cheese
  • Salt and pepper
  • 8 fried parsnip strips
  • 2 tablespoons grated Maytag White cheddar cheese
  • 2 tablespoons chopped green onions
  • Essence (Emeril's Creole Seasoning):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried leaf oregano
  • 1 tablespoon dried thyme
  • For the ragout: In a mixing bowl, combine the flours and Essence together and toss the rabbit, lightly coating each piece. In a saute pan, heat the olive oil. When the pan is smoking hot, add the rabbit meat. Season with salt and pepper. Saute for 1-2 minutes to form a good sear on the meat. Add the onions, carrots, and potatoes, tomatoes, green onions, shallots and garlic. Saute the mixture for 2-3 minutes. Add the veal stock and reduce by half, about 3-4 minutes. Finish with the butter and season with salt and pepper.

  • For the grits: In a small sauce pan, bring the milk to a boil. Add the butter. While stirring, slowly add the grits, making sure to not make lumps. Cook over medium heat, stirring occasionally for 15-20 minutes or until the grits are tender and slightly thick. Add the cream and cheese, stirring until the cheese is completely melted. Season with salt and pepper. To assemble, mound the grits in the center of the bowl. Spoon the ragout over the top. Place the fried parsnips right in the center of the ragout, down into the grits. Sprinkle with the cheese and green onions. Essence the rim.

Essence (Emeril's Creole Seasoning):
  • Combine all ingredients thoroughly and store in an airtight jar or container.

  • Yield: about 2/3 cup

  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

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