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

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

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