Recipe courtesy of Scott Conant

Stewed Rabbit and Biscuits

Getting reviews...
Save Recipe
  • Level: Intermediate
  • Total: 1 hr 40 min
  • Prep: 40 min
  • Cook: 1 hr
  • Yield: 6 servings
Share This Recipe

Ingredients

Biscuits:

Rabbit:

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Top with the tarragon and serve.
Erin Jeanne McDowell

Chocolate Chip Drop Biscuits

18m Easy 100%
CLASS
32m Intermediate 100%
CLASS
21m Easy 95%
CLASS
14m Easy 99%
CLASS
20m Easy 99%
CLASS
11m Intermediate 98%
CLASS
Sarah Holden

Vegan Biscuits

27m Easy 100%
CLASS

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now

Related Pages