Stewed Rabbit and Biscuits Recipe | Scott Conant | Food Network

Ingredients

• 1/2 pound plus 1 ounce cold small-cubed butter
• 4 ounces sugar
• 1/8 cup plus 1/2 teaspoon baking powder
• 1/2 tablespoon salt
• 1 1/2 pounds plus 1 1/2 ounces all-purpose flour
• 1/2 cup fresh tarragon leaves, chopped
• 1/2 teaspoon freshly ground black pepper
• 1 1/8 cup buttermilk
• 3 eggs
• 2 whole rabbits (2 1/2 to 3 pounds each)
• 2 tablespoons all-purpose flour
• Salt and freshly ground black pepper
• 2 tablespoons olive oil
• 2 shallots, cut into medium dice
• 10 baby carrots, halved
• 2 large sprigs rosemary
• 1/2 head spring garlic
• Crushed red pepper
• 1 1/2 quarts chicken stock, hot
• 1 cup white wine
• 8 morels (or other seasonal mushrooms), quartered
• 1/2 cups fresh peas
• 2 sprigs fresh tarragon, leaves chopped