- 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
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