Photo: Stewed Rabbit and Biscuits Recipe
Ingredients
Biscuits:
- 1/2 pound plus 1 ounce cold small-cubed butter
- 4 ounces sugar
- 1/8 cup plus 1/2 teaspoon baking powder
- 1/2 tablespoon salt
- 1 1/2 pounds plus 1 1/2 ounces all-purpose flour
- 1/2 cup fresh tarragon leaves, chopped
- 1/2 teaspoon freshly ground black pepper
- 1 1/8 cup buttermilk
- 3 eggs
Rabbit:
- 2 whole rabbits (2 1/2 to 3 pounds each)
- 2 tablespoons all-purpose flour
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
- 2 shallots, cut into medium dice
- 10 baby carrots, halved
- 2 large sprigs rosemary
- 1/2 head spring garlic
- Crushed red pepper
- 1 1/2 quarts chicken stock, hot
- 1 cup white wine
- 8 morels (or other seasonal mushrooms), quartered
- 1/2 cups fresh peas
- 2 sprigs fresh tarragon, leaves chopped
Directions
For the biscuits: Combine the butter, sugar, baking powder and salt in an electric stand mixer. Use the paddle attachment and mix until the butter is pea size. Next, add the flour, tarragon and pepper. Then, add the buttermilk and eggs. Mix until incorporated.
For the rabbit: Preheat the oven to 350 degrees F. Cut the rabbit into eighths (save the extra bones and trimmings to fortify stock). Dredge the pieces in flour and sprinkle with salt and pepper.
In large saute pan or small rondeau, heat the olive oil. Sear the rabbit over medium-high heat. Remove when golden brown, 3 to 4 minutes and reserve. Discard the oil and turn the heat down to medium-low.
Saute the shallots until blonde, 4 to 5 minutes. Add the carrots, rosemary, spring garlic, pinch of crushed red pepper and pinch of salt. Saute until soft, 3 to 5 minutes. Add the rabbit, allow to cook for 2 minutes. Next, add the hot stock, white wine and morels, and bring the liquid to a simmer. Simmer for about 4 minutes.
Top with the biscuit mixture in small dollops. Then add peas. Bake until the biscuits are golden, the filling is bubbling and the rabbit is tender, 30 to 35 minutes.
Top with the tarragon and serve.
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By Deneal Family
Catosville, 60
on November 24, 2012
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This recipe is amazing! After reading the comments it seems that some of the people that had issues weren't experienced converting measurements or reducing liquids. Remember that this recipe is flagged as intermediate. I suggest that if you are a beginner cook or an infrequent multi-step recipe cook that you make this when you have the time to convert the measurements and reduce the liquids. I used chicken thighs and it was awesome, but I also use pretty complicated recipes on a regular basis.
By courtneylamont_...
Vacaville, 43
on November 08, 2012
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made this... (with chicken I can see how this would be great... if I knew how to convert the FREAKIN measurements!!!! can you please convert them for all of us who couldn't figure out what 4 oz of sugar is or 1 1/2 pounds plus 1 1/2 ounces of flour is!!! Can you just give me easy measurements as in CUPS, Table spoons, teaspoons ETC. sooo frustrating to be trying to make dinner with kids crying and trying to look up on the internet to convert.
ALSO--- there was WAY too much liquid
By betpchem
Bristol, CT
on November 08, 2012
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This was very good. It was my first experience with rabbit, but it worked out well. I totally agree that there was too much dough, but the biscuits I made from the leftover dough were delicious, and I may just save out that recipe to make bicuits from. I didn't have any terragon, so I skipped that, but it still tastes great.
Unlike other reviewers, I don't think there is too much liquid. It was like a soup the first day, but after it was refrigerated, the liquid condensed and it was just enough.
Read all 11 reviews