Rustic Rabbit With Black Pepper Biscuits

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

ESSENCE OF EMERIL SHOW # EE2309

Preheat the oven 350 degrees. For the filling: In a saute pan, heat the
oil. Season the rabbit with Rustic Rub. When the pan is smoking hot, brown
the rabbit evenly, about 3 minutes on each side. Remove from the pot and
set aside. Add the flour to the pan and stirring constantly, make a
medium-dark roux. Add the onions, shallots, garlic, mushrooms, and cook for
3 minutes. Season with salt and black pepper. Add the andouille and cook
for 2 minutes. Return the rabbit to the pot. Add the wine and stock, bring
up to a boil, and reduce to a simmer. For biscuits: In a mixing bowl,
combine all of the ingredients and mix well. The dough will be slightly
sticky. Pour the rabbit mixture into a square casserole dish.

Drop a heaping tablespoon at a time of the biscuit dough, 1-inch apart
directly on top of the filling, covering the entire dish. Bake for 30-35
minutes until the biscuits are golden and the rabbit is tender. Spoon a
couple of servings onto an oversized platter, exposing the rabbit pieces
and leaving the biscuits whole. Garnish with chopped chives, long chives,
brunoise peppers, and black pepper.

Yield: 4 servings