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Name: Stewed Rabbit and Biscuits
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: not set
Ingredients: 1/2 pound Butter Plus 1 Ounce, Cold, Small Cubed; 4 ounces Sugar; 1/2 tablespoon Salt; 1 ounce Butter Cold, Small Cubes; 1/2 teaspoon Baking powder; 1 1/2 ounce All purpose flour; 1/2 cup Fresh Tarragon Chopped; 1 1/8 cup buttermilk; 3 Eggs; 2 whole rabbits 2 1/2 - 3 pounds each; 2 tablespoons All purpose flour; 2 tablespoons Olive oil; 2 Shallots medium dice; 10 baby carrots halved; 1/2 head spring garlic; 2 sprigs Fresh rosemary; 1 1/2 quarts Chicken Stock hot; 1 cup White wine; 8 Mushrooms Seasonal variety, quartered; 1/2 cup Peas; 2 sprigs Fresh Tarragon leaves chopped

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INGREDIENTS

1/2 pound Butter ; Plus 1 Ounce, Cold, Small Cubed
4 ounces Sugar
1/2 tablespoon Salt
1 ounce Butter ; Cold, Small Cubes
1/2 teaspoon Baking powder
1 1/2 ounce All purpose flour
1/2 cup Fresh Tarragon ; Chopped
1 1/8 cup buttermilk
3 Eggs
2 whole rabbits ; 2 1/2 - 3 pounds each
2 tablespoons All purpose flour
2 tablespoons Olive oil
2 Shallots ; medium dice
10 baby carrots ; halved
1/2 head spring garlic
2 sprigs Fresh rosemary
1 1/2 quarts Chicken Stock ; hot
1 cup White wine
8 Mushrooms ; Seasonal variety, quartered
1/2 cup Peas
2 sprigs Fresh Tarragon ; leaves chopped

INSTRUCTIONS

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.

NOTES

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Stewed Rabbit and Biscuits

1/2 pound Butter Plus 1 Ounce, Cold, Small Cubed
4 ounces Sugar
1/2 tablespoon Salt
1 ounce Butter Cold, Small Cubes
1/2 teaspoon Baking powder
1 1/2 ounce All purpose flour
1/2 cup Fresh Tarragon Chopped
1 1/8 cup buttermilk
3 Eggs
2 whole rabbits 2 1/2 - 3 pounds each
2 tablespoons All purpose flour
2 tablespoons Olive oil
2 Shallots medium dice
10 baby carrots halved
1/2 head spring garlic
2 sprigs Fresh rosemary
1 1/2 quarts Chicken Stock hot
1 cup White wine
8 Mushrooms Seasonal variety, quartered
1/2 cup Peas
2 sprigs Fresh Tarragon leaves chopped

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 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.

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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Nutrition

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Serving Size: 1 Serving (929g)
Recipe Makes: 6 Servings

Calories: 1049
Calories from Fat: 635 (61%)

Amt Per Serving		% DV

	Total Fat 70.6g	94 %
	Saturated Fat 33.8g	169 %
	Monounsaturated Fat 23.1g
	Polyunsanturated Fat 6.2g
Cholesterol 1174.3mg		361 %
Sodium 1403.4mg		48 %
Potassium 1213.9mg		32 %
Total Carbohydrate 55.4g		16 %
	Dietary Fiber 2.2g	9 %
	Sugars, other 53.2g
Protein 49g		70 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1049

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