Louisiana Rabbit with Wild Mushrooms and Spoonbread

Name: Louisiana Rabbit with Wild Mushrooms and Spoonbread
Yield: Serves 6 to 8
Cuisine: American
Ingredients: ¼ pound fresh porcini, morel, chanterelles, or cremini mushrooms; salt and freshly ground pepper; 1 onion, sliced; ½ cup dried porcini mushrooms (cepes, boletus); 2 tablespoons chopped mixed fresh parsley and basil leaves; 3 tablespoons butter; 1 cup rich red wine, Syrah or Cotes du Rhone; ½ cup all-purpose flour; 2 cups rich red wine, Syrah or Côtes du Rhone; 2 cloves garlic, minced; 2 carrots, diced; 4 sprigs fresh thyme tied up with 6 stems fresh parsley, leek tops, and 2 bay leaves to make an herb bundle; 2 sprigs each fresh rosemary and thyme; 2 fresh rabbits, cut into serving portions (legs, thighs, half-rib, etc.); ¼ cup olive oil; 4 juniper berries, crushed; ½ cup chicken stock; ½ cup ruby port; 3 cloves garlic, crushed

Preparation info

Serves
6 to 8

Difficulty
Medium

Appears in

America's Best Chefs Cook with Jeremiah Tower

By Jeremiah Tower

Published 2003

About

Ingredients

Marinade

1 onion, sliced
3 cloves garlic, crushed
2 sprigs

Americas
United States
Main course

Method

Mix all the marinade ingredients in a bowl large enough to hold them and the pieces of rabbit. Add the rabbit and mix well with your hands until all the pieces are covered in marinade. Let sit 15 minutes, mix again, and let marinate another 1½ hours, mixing once more.

Put the dried mushrooms in the chicken stock to steep for 30 minutes.

Remove the pieces of rabbit from the marin

Ingredients

Marinade

Method

Photos