Stewed Rabbit and Biscuits Recipe | Scott Conant
This Stewed Rabbit and Biscuits recipe is rich, flavorful, and comes together faster than you think. Pure comfort in a bowl. Get the full recipe.
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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
- 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
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