Ingredients Jump to Instructions ↓

  1. 1 (2 1/2 to 3) pound rabbit, cut into 4 pieces

  2. 1 tablespoon Emeril's Original Essence, recipe follows

  3. 1/4 cup vegetable oil

  4. 1 cup chopped yellow onions

  5. 3/4 cup chopped red bell peppers

  6. 1 tablespoon chili powder

  7. 1 teaspoon ground cumin

  8. 1/2 teaspoon salt

  9. 1 tablespoon minced garlic

  10. 1 cup sunflower seeds, pureed to a paste in a food processor 2 cups chicken stock , or canned low-sodium chicken broth

  11. 1 tablespoon apple cider vinegar

  12. 3 tablespoons whole sunflower seeds

  13. 1/4 cup chopped parsley

  14. 1 recipe Charleston style grits, recipe follows

  15. 2 1/2 tablespoons paprika

  16. 2 tablespoons salt

  17. 2 tablespoons garlic powder

  18. 1 tablespoon black pepper

  19. 1 tablespoon onion powder

  20. 1 tablespoon cayenne pepper

  21. 1 tablespoon dried leaf oregano

  22. 1 tablespoon dried thyme

  23. 6 cups water

  24. Salt, to taste

  25. 11/2 cups quick cooking or old-fashioned grits (not instant!)

  26. 2 cups milk

  27. 1 cup heavy cream

  28. 8 tablespoons butter

  29. Freshly ground black pepper, to taste

Instructions Jump to Ingredients ↑

  1. Season the rabbit with the Essence.

  2. Heat the oil in a large saute pan or stockpot over medium-high heat. Add the rabbit and brown on both sides, about 2 to 3 minutes. Remove from the heat.

  3. Add the onions, peppers, chili powder , cumin and salt, and cook, stirring, until the vegetables are soft, about 3 minutes. Add the garlic, and cook, stirring, for 1 minute. Return the rabbit to the pan. Add the pureed sunflower seeds, chicken stock and vinegar, and bring to a boil over high heat. Lower the heat to medium-low, and simmer, covered, until the rabbit is tender and falling from the bone, about 1 1/2 hours.

  4. Remove the rabbit from pan and garnish with whole sunflower seeds and parsley and serve over Charleston style grits, with the sauce spooned over the top.

  5. Combine all ingredients thoroughly and store in an airtight jar or container.

  6. Yield: about 2/3 cup Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch, Published by William and Morrow, 1993.

  7. In a large, heavy saucepan bring the water to a boil. Add a generous teaspoon of salt and the grits and stir with a wooden spoon to combine. When grits thicken add milk, cream and butter and return to a boil. Reduce heat to a simmer, cover sauce pan and cook for 45 minutes to one hour, until grits are tender, smooth and creamy. Taste and season with salt and pepper.


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