Rabbit with Asiago Grits
| Yield: | 12 Servings |
| Categories: | Meats |
| 1/2 | lb | Fresh portabella mushrooms, (2 large) |
| 1/4 | lb | Fresh shiitake mushrooms |
| 1/4 | lb | Fresh morel or chanterelle mushrooms |
| 7 | ts | Olive oil, divided |
| 3 | Young rabbits, (2-1/4-pound) (portioned into loins and legs by your butcher) | |
| 6 | md | Carrots, each cut into 4 pieces |
| 4 | sm | Onions, quartered |
| 4 | Stalks celery, each cut into 4 pieces | |
| 2 | md | Leeks, each trimmed and quartered |
| 4 | Bay leaves | |
| 1 | bn | Fresh thyme, (1/2 ounce) |
| 4 | c | Low-salt chicken broth |
| 1/3 | c | Chopped shallot |
| 2 | ts | Chopped fresh thyme |
| Asiago Soft Grits | ||
| Parsley leaves | ||
| Fresh chives |
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