Ingredients Jump to Instructions ↓

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

  2. 1 tablespoon Emerilís Original Essence

  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

Instructions Jump to Ingredients ↑

  1. Season the rabbit with the Essence.

  2. Heat the oil in a large sauté 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. Yield : 2 to 4 servings


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