- 1/4 cup vegetable oil
- 1 small rabbit, cut into serving pieces (about 2 1/2 pounds, dressed)
- 1 tablespoon Essence, recipe follows
- 1/4 cup all-purpose flour
- 3 cups sliced onions
- 3 cups sliced assorted wild mushrooms, such as shiitakes, oysters, and chanterelles
- 1 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1 teaspoon coarsely ground black pepper
- 3 ounces tasso, finely chopped
- 1 cup port wine
- 1 bay leaf
- 2 cups chicken stock
- 2 tablespoons chopped green onions
- 1 recipe Black Pepper Drop Biscuits, recipe follows
- Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
- 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 oregano
- 1 tablespoon dried thyme
- Black Pepper Drop Biscuits:
- 1 cupall-purpose flour
- 1 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons plus 1 teaspoon solid vegetable shortening
- 1/4 cup plus 1 tablespoon milk
- 2 teaspoons coarsely ground black pepper
Heat the oil in a large heavy skillet over medium-high heat. Season the rabbit with the Essence. When the oil is hot, brown the rabbit evenly, about 3 minutes on each side. Transfer the rabbit to a platter and set aside.
Add the flour to the skillet and, stirring constantly, make a medium brown roux, the color of peanut butter.
Add the onions, mushrooms, salt, cayenne, and black pepper and cook, stirring constantly, for 3 minutes. Add the tasso and cook for 2 minutes. Return the rabbit to the pan and add the wine and bay leaf. Cook for 2 minutes. Add the stock and bring to a boil. Reduce the heat to medium and cook, uncovered, for 30 to 35 minutes, or until the rabbit is tender. Turn the rabbit pieces over in the sauce every 10 minutes to prevent the rabbit from drying out.Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
Combine all ingredients thoroughly.Black Pepper Drop Biscuits:
Preheat the oven to 400 degrees F. Lightly oil a pie tin.
Combine all of the ingredients in a mixing bowl and mix well. The dough will be slightly sticky.
Divide the dough into 4 equal portions and drop into the pie tin. Bake for 25 to 30 minutes, or until lightly browned. Serve right from the oven.
Recipe adapted from Louisiana Real and Rustic, Emeril Lagasse and Marcelle Bienvenu, William Morrow and Company Publishers, New York, 1996