(Note: We are still trying to get completely moved, so we needed to switch the order of our recipes again this week. Today, we are serving the recipe for our Sunday series, and tomorrow we will serve the recipe that was originally planned for today. It will be nice to be able to get back to “normal” again soon!) This recipe is the eleventh in a 21-week series, The Feast of the Ages, which we began to bring our faith together with our food. To get a better understanding of what the name of the series means, go back to our first recipe where we also introduced the series here.
And whatever you do, don’t miss the real Feast of the Ages to come!
We offer game for this 11th course:
- 1 1/2 to 2 pounds 4 or 6-cut farm-raised rabbit
- 1/2 cup sweet onion, chopped
- 8 ounces shitake mushrooms, sliced
- approximately 1/2 cup flour
- salt
- 1 teaspoon garlic, minced
- course ground black pepper
- 1 can or frozen buttermilk biscuits
- approximately 2-3 tablespoons Jack Daniels whiskey
- 2 tablespoons olive oil
- Preheat oven to temperature as stated in instructions for biscuits. Bake as many biscuits as servings desired.
- Place flour in a shallow container.
- Heat 10-inch deep covered skillet over medium heat. Add oil. When hot, dust each piece of rabbit in flour and place in pan. Brown rabbit on each side, remove from pan and set aside.
- Add onion to pan, stirring thoroughly, releasing drippings from bottom of pan.
- Add mushrooms and saute onions and mushrooms until soft.
- Sprinkle approximately 1-2 tablespoons of flour over bottom of pan. Stir flour, onions and mushrooms together until all liquid is absorbed in the pan and flour browns slightly. (This is called a pan rue. You should smell a faint nutty aroma from the pan as the flour browns.)
- Once flour has browned, add water until skillet is about 1/3 full. Using a whisk or wooden spoon, stir water and ingredients together until flour and ingredients are thoroughly combined. Bring to a simmer.
- Add garlic and whiskey and stir.
- Return rabbit to pan. Turn heat down to medium-low and simmer for approximately 1 hour or until rabbit is tender and falling off the bone. (Note: The flour “pan rue” will thicken as it simmers to form a gravy. If this gets too thick, add more water until the desired consistency is reached.)
- When rabbit is tender, remove pieces from pan and place on a plate. Cool until meat can be handled.
- Pick meat off the bone and return back to gravy. Simmer for an additional 20 minutes.
- Taste and add salt and pepper as needed.
Serving suggestion: Take one warm biscuit, cut in half and lay open-faced on a plate. Sprinkle generously with cracked black pepper. Spoon rabbit gravy over biscuits (as shown in photo).
*(You will be able to select from the following versions: English, Chinese-traditional characters, French, Japanese, Spanish, or Children’s — preferred by some adults due to its simple style.)
Click here to go to the 12th Course: Portobello Mushrooms Stuffed with Sausage & Smoked Gouda.
If you’d like to see the previous courses:
1st Course (amuse): Shrimp and Pineapple Wontons,
2nd Course (second amuse): Mini Brats,
3rd Course (cold appetizer): Tangy Cuke and ‘Mater Salad,
4th Course (thick soup): Creamy Chicken Curry Soup,
5th Course (thin soup): Apple “Cider” Soup,
6th Course (beef): London Broil with Cranberry and Portobello Reduction,
7th Course (antipasto): Tomato and Mozzarella Crostinis,
8th Course (in place of pasta): Mini Soft Tacos,
9th Course (caviar): Country Boy Caviar,
10th Course (ice cream): Lemon-Lime Ice Cream Soda Shots
About the Author
Raised in eastern North Carolina, The Chef has always most loved southern cuisine. While working for a top resort just after finishing Culinary School at Johnson and Wales University, when they still had a campus located in Charleston, South Carolina, he began learning about Gullah cuisine and enjoys it as well. He's a family man and country boy at heart, loves hunting and is a big fan of the John Boy and Billy Big Show and the Carolina Panthers.
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