Country Style Rabbit With Maytag White Cheddar Grits

Directions

1. For the ragout: In a mixing bowl, combine the flours and Emeril"s Essence together and toss the rabbit, lightly coating each piece. In a saute/fry pan, heat the extra virgin olive oil. When the pan is smoking warm, add in the rabbit meat. Season with salt and pepper. Saute/fry for 1 to 2 min to create a good sear on the meat. Add in the onions, carrots, and potatoes, tomatoes, green onions, shallots and garlic. Saute/fry the mix for 2 to 3 min. Add in the veal stock and reduce by half, about 3 to 4 min. Finish with the butter and season with salt and pepper.
2. For the grits: In a small sauce pan, bring the lowfat milk to a boil. Add in the butter. While stirring, slowly add in the grits, making sure to not make lumps. Cook over medium heat, stirring occasionally for 15 to 20 min or possibly till the grits are tender and slightly thick. Add in the cream and cheese, stirring till the cheese is completely melted. Season with salt and pepper.
3. To assemble, mound the grits in the center of the bowl. Spoon the ragout over the top. Place the fried parsnips right in the center of the ragout, down into the grits. Sprinkle with the cheese and green onions. Essence the rim.
4. This recipe yields 2 servings.