1 Recipe Dark Roux, see * Note
10 cup Dark chicken or rabbit stock
1 1/2 cup Chopped onions
3/4 cup Chopped green peppers
3/4 cup Chopped celery
1 large Rabbit, cut into 8 pieces, bones and all
3 cup Sliced wild mushrooms
1 Bay leaf
1 tsp Cayenne pepper
2 tsp Salt
1/2 cup Sliced green onions
1/4 cup Chopped parsley
Salt, to taste
Freshly-ground black pepper-- to taste
1 1/2 cup Steamed rice
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* Note: See the "Light To Dark Roux" recipe which is included in this collection.
In a large cast iron pot, heat your roux. Add onions, green peppers, celery, cook for 5 minutes or until the vegetables are wilted. Meanwhile, season rabbit pieces with the cayenne pepper and the 2 teaspoons of salt. Add the rabbit and mushrooms to the roux and vegetables and cook for 15 minutes. Add stock to the pot and bring up to a boil. Reduce heat and simmer for 40 minutes. Taste and adjust seasonings. Add green onions and parsley. Serve with steamed rice.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2226 broadcast 11-05-1997) Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net
11-13-1997
Recipe by: Emeril Lagasse
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