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ESSENCE OF EMERIL SHOW # EE2309 Preheat the oven 350 degrees. 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 30-35 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. Yield: 4 servings Posted to recipelu-digest by molony
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|Serving Size: 1 Serving (1876g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 91 (7%)|
|Amt Per Serving||% DV|
|Total Fat 10.1g||13 %|
|Saturated Fat 1.4g||7 %|
|Monounsaturated Fat 5.2g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 0mg||0 %|
|Sodium 2410.1mg||83 %|
|Potassium 1372.4mg||36 %|
|Total Carbohydrate 170.8g||50 %|
|Dietary Fiber 8.2g||33 %|
|Sugars, other 162.5g|
|Protein 26.4g||38 %|
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Calories per serving: 1229
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