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Country Style Rabbit Ragout with Maytag White Cheddar Grits (Emeril Lagasse) Recipe

Country Style Rabbit Ragout with Maytag White Cheddar Grits (Emeril Lagasse) Recipe

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Country Style Rabbit Ragout with Maytag White Cheddar Grits (Emeril Lagasse)

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Ingredients:

Serving

2 tbsp olive oil
2 cups medium diced rabbit
1/2 cup flour
1 tbsp essence , recipe follows
1/4 cup medium diced yellow onions
1/4 cup each medium diced carrots and potatoes, blanched
1/4 cup chopped tomatoes, peeled and seeded
1/4 cup green onions chopped
2 tbsp minced shallots
1 tbsp minced garlic
2 cups veal or beef stock
2 tbsp butter
salt and pepper
2 1/2 cups milk
1 1/2 tbsp butter
1/2 cup grits
2 tbsp heavy cream
1/4 cup grated maytag white cheddar cheese
salt and pepper
8 fried parsnip strips
2 tbsp grated maytag white cheddar cheese
2 tbsp chopped green onions
2 1/2 tbsp paprika
2 tbsp salt
2 tbsp garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tbsp cayenne pepper
1 tbsp dried leaf oregano
1 tbsp dried thyme

Directions:

Grits:
For the ragout: In a mixing bowl, combine the flours and Essence together and toss the rabbit, lightly coating each piece. In a saute pan, heat the olive oil. When the pan is smoking hot, add the rabbit meat. Season with salt and pepper. Saute for 1-2 minutes to form a good sear on the meat. Add the onions, carrots, and potatoes, tomatoes, green onions, shallots and garlic. Saute the mixture for 2-3 minutes. Add the veal stock and reduce by half, about 3-4 minutes. Finish with the butter and season with salt and pepper.
For the grits: In a small sauce pan, bring the milk to a boil. Add the butter. While stirring, slowly add the grits, making sure to not make lumps. Cook over medium heat, stirring occasionally for 15-20 minutes or until the grits are tender and slightly thick. Add the cream and cheese, stirring until the cheese is completely melted. Season with salt and pepper. To assemble, mound the grits in the center of the bowl. Spoon the ragout over the top. Place the fried parsnips right in the center of the ragout, down into the grits. Sprinkle with the cheese and green onions. Essence the rim.
Essence (Emeril's Creole Seasoning):
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1319.54 Kcal (5525 kJ)
Calories from fat	614.73 Kcal
		% Daily Value*
Total Fat	68.3g	105%
Cholesterol	274.11mg	91%
Sodium	8183.33mg	341%
Potassium	2012.57mg	43%
Total Carbs	111.5g	37%
Sugars	20.08g	80%
Dietary Fiber	14.65g	59%
Protein	67.88g	136%
Vitamin C	11.8mg	20%
Vitamin A	0.5mg	18%
Iron	11.6mg	64%
Calcium	677.6mg	68%

Amount Per 100 g
Calories	160.17 Kcal (671 kJ)
Calories from fat	74.62 Kcal
		% Daily Value*
Total Fat	8.29g	105%
Cholesterol	33.27mg	91%
Sodium	993.34mg	341%
Potassium	244.3mg	43%
Total Carbs	13.53g	37%
Sugars	2.44g	80%
Dietary Fiber	1.78g	59%
Protein	8.24g	136%
Vitamin C	1.4mg	20%
Vitamin A	0.1mg	18%
Iron	1.4mg	64%
Calcium	82.2mg	68%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.