Ingredients Jump to Instructions ↓

  1. 2 tablespoons olive oil

  2. 2 cups medium diced rabbit

  3. 1/2 cup flour

  4. 1 tablespoon Essence

  5. 1/4 cup medium diced yellow onions

  6. 1/4 cup each medium diced carrots and potatoes, blanched

  7. 1/4 cup chopped tomatoes, peeled and seeded

  8. 1/4 cup green onions

  9. 2 tablespoons minced shallots

  10. 1 tablespoon minced garlic

  11. 2 cups veal or beef stock

  12. 2 tablespoons butter

  13. Grits:

  14. 2 1/2 cups milk

  15. 1 1/2 tablespoons butter

  16. 1/2 cup grits

  17. 2 tablespoons heavy cream

  18. 1/4 cup grated Maytag White cheddar cheese

  19. Salt and pepper

  20. 8 fried parsnip strips

  21. 2 tablespoons grated Maytag White cheddar cheese

  22. 2 tablespoons chopped green onions

Instructions Jump to Ingredients ↑

  1. For the ragout: In a mixing bowl, combine the flours and Essence together and toss the rabbit, lightly coating each piece. In a saute pan, heat the olive oil. When the pan is smoking hot, add the rabbit meat. Season with salt and pepper. Saute for 1-2 minutes to form a good sear on the meat. Add the onions, carrots, and potatoes, tomatoes, green onions, shallots and garlic. Saute the mixture for 2-3 minutes. Add the veal stock and reduce by half, about 3-4 minutes. Finish with the butter and season with salt and pepper.

  2. For the grits: In a small sauce pan, bring the milk to a boil. Add the butter. While stirring, slowly add the grits, making sure to not make lumps. Cook over medium heat, stirring occasionally for 15-20 minutes or until the grits are tender and slightly thick. Add the cream and cheese, stirring until the cheese is completely melted. Season with salt and pepper. To assemble, mound the grits in the center of the bowl. Spoon the ragout over the top. Place the fried parsnips right in the center of the ragout, down into the grits. Sprinkle with the cheese and green onions. Essence the rim.

  3. Yield s: 2 servings


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