Rustic Rabbit with Black Pepper Biscuits
| Yield: | 1 Servings |
| Categories: |
| FILLING | ||
| 2 | tb | Olive oil |
| 1 | Rabbit; about 2 1/2 pounds, cut into 16 pieces | |
| 1 | tb | Rustic Rub |
| 1/4 | c | Flour |
| 2 1/2 | c | Julienned onions |
| 2 | tb | Minced shallots |
| 1 | ts | Minced garlic |
| 3 | c | Assorted sliced wild mushrooms |
| 4 | oz | Andouille; finely chopped, about 1/2 cup |
| 1 | c | Red wine |
| 2 | c | Chicken broth |
| 1/4 | c | Chopped green onions |
| BISCUITS | ||
| 1 | c | Flour |
| 1 | ts | Baking powder |
| 1/8 | ts | Baking soda |
| 1/4 | ts | Salt |
| 2 | tb | Plus 1 teaspoon shortening |
| 1/4 | c | Plus 1 tablespoon milk |
| 2 | ts | Cracked black pepper |
| GARNISH | ||
| 2 | tb | Chopped chives |
| 2 | Long chives | |
| 2 | tb | Finely chopped red peppers |
| 2 | tb | Finely chopped yellow onions |
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