Rabbit With Peanut Sauce

By á-170456

Ingredients

• CHARLESTON STYLE GRITS:
• 1 rabbit - (2 1/2 to 3 lbs) cut into 4 pieces
• 1 tablespoon Emeril’s Original Essence see * Note
• 1/4 cup vegetable oil
• 1 cup chopped yellow onions
• 3/4 cup chopped red bell peppers
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1 tablespoon minced garlic
• 1 cup sunflower seeds pureed to a
• paste in a food processor 2 cups chicken stock (or canned low-sodium chicken broth)
• 1 tablespoon apple cider vinegar
• 3 tablespoons whole sunflower seeds
• 1/4 cup chopped parsley
• 6 cups water
• Salt to taste
• 1 1/2 cups quick cooking or old-fashioned grits (not instant!)
• 2 cups milk
• 1 cup heavy cream
• 8 tablespoons butter
• Freshly ground black pepper to taste

Details

Servings 2

Preparation

Step 1

* Note: See the "Bayou Blast - { Creole Seasoning}" recipe which is included in this collection.

Season the rabbit with the Essence.

Heat the oil in a large sauté pan or stockpot over medium-high heat. Add the rabbit and brown on both sides, about 2 to 3 minutes. Remove from the heat.

Add the onions, peppers, chili powder, cumin and salt, and cook, stirring, until the vegetables are soft, about 3 minutes. Add the garlic, and cook, stirring, for 1 minute. Return the rabbit to the pan. Add the pureed sunflower seeds, chicken stock and vinegar, and bring to a boil over high heat. Lower the heat to medium-low, and simmer, covered, until the rabbit is tender and falling from the bone, about 1 1/2 hours.

Remove the rabbit from pan and garnish with whole sunflower seeds and parsley and serve over Charleston style grits, with the sauce spooned over the top.

For Charleston Style Grits: In a large, heavy saucepan bring the water to a boil. Add a generous teaspoon of salt and the grits and stir with a wooden spoon to combine. When grits thicken add milk, cream and butter and return to a boil. Reduce heat to a simmer, cover sauce pan and cook for 45 minutes to one hour, until grits are tender, smooth and creamy. Taste and season with salt and pepper.

This recipe yields 2 to 4 servings.