- 1/4 cup vegetable oil
- 1 small rabbit, cut into serving pieces (about 2 1/2 pounds, dressed)
- 1 tablespoon Emeril's Original Essence
- 1/4 cup flour
- 3 cups sliced onions
- 3 cups sliced assorted wild mushrooms, such as shitakes, oysters, and chanterelles
- 1 teaspoon salt
- 1/4 teaspoon cayenne
- 1 teaspoon coarsely ground black pepper
- 3 ounces tasso, finely chopped
- 1 cup port wine
- 2 cups Chicken Broth
- 2 tablespoons chopped green onions
- Heat the oil in a large heavy skillet over medium-high heat. Season the rabbit with the rub. When the oil is hot, brown the rabbit evenly, about 3 minutes on each side. Transfer the rabbit to a platter and set aside.
- Add the flour to the skillet and, stirring constantly, make a medium brown roux, the color of peanut butter.
- Add the onions, mushrooms, salt, cayenne, and black pepper and cook, stirring constantly, for 3 minutes. Add the tasso and cook for 2 minutes. Return the rabbit to the pan and add the wine. Cook for 2 minutes. Add the broth and bring to a boil. Reduce the heat to medium and cook, uncovered, for 30 to 35 minutes, or until the rabbit is tender. Turn the rabbit pieces over in the sauce every 10 minutes to prevent the rabbit from drying out.
- Sprinkle with green onions and serve immediately.