Rustic Rabbit with Black Pepper Biscuits

4 servings
  • Filling:
  • 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
  • Biscuits:
  • 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
  • Garnish:
  • 2 tablespoons chopped chives
  • 2 long chives
  • 2 tablespoons finely chopped red peppers
  • 2 tablespoons finely chopped yellow onions
  • 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.

View All

Cooking Tips
Loading review filters...