Rabbit With Morels, Spring Peas and Sage Grits

Name: Rabbit With Morels, Spring Peas and Sage Grits
Total time: 1 h
Yield: 2 servings
Ingredients: 1 cup all-purpose flour; Salt and freshly ground black pepper; 1 whole rabbit, cut into serving pieces; 1/2 cup olive oil; 8 pearl onions, peeled; 4 baby turnips; 4 baby carrots; 6 to 8 morels, trimmed and washed; 1/2 cup fresh spring peas; 1 1/2 cups milk, plus more as needed; 6 ounces Anson Mills or other organic grits; 1 1/2 cups mascarpone; 2 tablespoons fresh sage leaves, lightly toasted and coarsely chopped

Recipe from Restaurant August

Adapted by William Grimes

Total Time: 1 hour
Rating: (0)
Comments: Read comments

There’s nothing fancy about this rabbit with mushrooms and peas, but it is surprisingly hearty and straightforward. —William Grimes

Featured in: Off Off Bourbon Street, a Jubilant Revival

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Ingredients

Yield:2 servings

1cup all-purpose flour
Salt and freshly ground black pepper
1whole rabbit, cut into serving pieces
½cup olive oil
8pearl onions, peeled
4baby turnips
4baby carrots
6 to 8morels, trimmed and washed
½cup fresh spring peas
1½cups milk, plus more as needed
6ounces Anson Mills or other organic grits
1½cups mascarpone
2tablespoons fresh sage leaves, lightly toasted and coarsely chopped

Ingredient Substitution Guide

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Preparation

Step 1
In a large mixing bowl, combine flour with salt and pepper to taste. Dredge rabbit pieces in flour, and set aside.
Step 2
Place a large skillet over medium-high heat, and add oil. When oil is hot, add rabbit pieces, taking care not to crowd pan. Sauté until rabbit is well browned and meat is opaque, transferring pieces to a platter as they are cooked. Set aside, and keep warm.
Step 3
Return pan to medium-high heat, and add onions and turnips. Sauté until lightly browned, 4 to 5 minutes. Add carrots and morels, and sauté until vegetables are just tender. Add peas, and cook until tender. Transfer to rabbit platter, and keep warm.
Step 4
Place a saucepan over high heat, add milk, and bring to a simmer. Add grits, reduce heat to medium. Stir every 5 minutes until grits are creamy but slightly stiff, holding their shape when spooned, 25 to 30 minutes. Add milk if they become too stiff. Stir in mascarpone, and season with salt and pepper to taste.
Step 5
To serve, place equal portions of rabbit and vegetables on each of two large plates. Add a portion of grits to each plate, and garnish with chopped sage.