Rabbit with Peanut Sauce

Total Time:
2 hr 30 min
30 min
2 hr

2 to 4 servings

  • 1 (2 1/2 to 3) pound rabbit, cut into 4 pieces
  • 1 tablespoon Emeril's Original Essence, recipe follows
  • 1/4 cup vegetable oil
  • 1 cup chopped yellow onions
  • 3/4 cup chopped red bell peppers
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1 tablespoon minced garlic
  • 1 cup sunflower seeds, pureed to a paste in a food processor
  • 2 cups chicken stock, or canned low-sodium chicken broth
  • 1 tablespoon apple cider vinegar
  • 3 tablespoons whole sunflower seeds
  • 1/4 cup chopped parsley
  • 1 recipe Charleston style grits, recipe follows
  • Emeril's Creole Seasoning (Essence):
  • 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
  • Charleston Style Grits:
  • 6 cups water
  • Salt, to taste
  • 11/2 cups quick cooking or old-fashioned grits (not instant!)
  • 2 cups milk
  • 1 cup heavy cream
  • 8 tablespoons butter
  • Freshly ground black pepper, to taste

Season the rabbit with the Essence.

Heat the oil in a large saute pan or stockpot over medium-high heat. Add the rabbit and brown on both sides, about 2 to 3 minutes. Remove from the heat.

Add the onions, peppers, chili powder, cumin and salt, and cook, stirring, until the vegetables are soft, about 3 minutes. Add the garlic, and cook, stirring, for 1 minute. Return the rabbit to the pan. Add the pureed sunflower seeds, chicken stock and vinegar, and bring to a boil over high heat. Lower the heat to medium-low, and simmer, covered, until the rabbit is tender and falling from the bone, about 1 1/2 hours.

Remove the rabbit from pan and garnish with whole sunflower seeds and parsley and serve over Charleston style grits, with the sauce spooned over the top.

Emeril's Creole Seasoning (Essence):

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.

Charleston Style Grits:

In a large, heavy saucepan bring the water to a boil. Add a generous teaspoon of salt and the grits and stir with a wooden spoon to combine. When grits thicken add milk, cream and butter and return to a boil. Reduce heat to a simmer, cover sauce pan and cook for 45 minutes to one hour, until grits are tender, smooth and creamy. Taste and season with salt and pepper.

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