- One 2 1/2-pound rabbit, cut into serving pieces
- 1 tablespoon Creole Seasoning
- 1/4 cup plus 1 tablespoon olive oil
- 1 cup dry red wine
- 1/4 pound andouille or other spicy smoked sausage, removed from casings and finely chopped (about 1/2 cup)
- 1/4 cup bleached all-purpose flour
- 2 1/2 cups thinly sliced yellow onions
- 1 cup chopped carrots
- 1 cup chopped celery
- 3 cups sliced mixed wild mushrooms, such as chanterelles, morels, and stemmed shiitakes
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons minced shallots
- 1 teaspoon minced garlic
- 2 cups Chicken Stock or
- canned low-sodium chicken broth
- 1 tablespoon chopped fresh oregano
- 2 bay leaves
- 1/4 cup chopped green onions (green and white parts)
- Drop Biscuit Topping
- Season the rabbit with the Essence. Heat 2 tablespoons of the oil in a large heavy ovenproof pot or Dutch oven over medium-high heat. Add the rabbit and cook, turning occasionally, until evenly browned, about 10 minutes. Transfer the rabbit to a platter.
- Add the red wine to the pot, stirring to deglaze and remove the browned bits on the bottom. Pour the pan juices into a bowl and set aside. Wipe out the pot with a paper towel and remove any burned bits sticking to the bottom.
- Heat the remaining 3 tablespoons oil in the pot over medium-high heat. Add the andouille and cook, stirring occasionally, until browned, about 5 minutes. Add the flour and cook, stirring constantly, to make a medium-dark, peanut butterñcolored roux, 10 to 15 minutes.
- Add the onions and cook, stirring often, until softened, about 3 minutes. Add the carrots and celery and cook, stirring often, until they soften, about 3 minutes. Add the mushrooms, salt, and pepper. Cook, stirring often, until the mushroom liquid evaporates, about 8 minutes. Add the shallots and garlic and stir until the shallots soften, about 2 minutes. Stir the reserved pan juices into the pot and bring to a boil. Cook over high heat until the liquid reduces by half, about 5 minutes.
- Return the rabbit to the pot and add the chicken stock, oregano, and bay leaves. Bring to a boil. Reduce the heat to medium low and simmer, uncovered, until the rabbit is tender, about 45 minutes. Remove and discard the bay leaves.
- Meanwhile, preheat the oven to 350?F.
- Drop the dumpling dough by heaping tablespoons, about 1 inch apart, on top of the stew. Bake until the biscuits are golden, about 20 minutes.
- To serve, spoon the stew and biscuits onto serving plates. Garnish with the green onions.
Drop Biscuit Topping
Rabbit, Andouille, And Wild Mushroom Gumbo
Rhubarb And Apple Pie With Walnut Crumb Topping
Barbecued Oysters With Rosemary Biscuits
Black Pepper Drop Biscuits
Portuguese-Style White Bean Soup with Chicken and Bacon
Caramelized Onion And Parmesan Cheese Soup With Parmesan Cheese Toasts
Chilled Roasted Beef And Fennel Soup With Apple-mint Crema And Toasted Pistachios