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1
Season the rabbit with the Essence.
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2
Heat the oil in a large saute pan or stockpot over medium-high heat.
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3
Add the rabbit and brown on both sides, about 2 to 3 minutes.
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4
Remove from the heat.
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5
Add the onions, peppers, chili powder, cumin and salt, and cook, stirring, until the vegetables are soft, about 3 minutes.
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6
Add the garlic, and cook, stirring, for 1 minute.
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7
Return the rabbit to the pan.
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8
Add the pureed sunflower seeds, chicken stock and vinegar, and bring to a boil over high heat.
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9
Lower the heat to medium-low, and simmer, covered, until the rabbit is tender and falling from the bone, about 1 1/2 hours.
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10
Remove the rabbit from pan and garnish with whole sunflower seeds and parsley and serve over Charleston style grits, with the sauce spooned over the top.
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11
Combine all ingredients thoroughly and store in an airtight jar or container.
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12
Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch, Published by William and Morrow, 1993.
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13
In a large, heavy saucepan bring the water to a boil.
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14
Add a generous teaspoon of salt and the grits and stir with a wooden spoon to combine.
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15
When grits thicken add milk, cream and butter and return to a boil.
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16
Reduce heat to a simmer, cover sauce pan and cook for 45 minutes to one hour, until grits are tender, smooth and creamy.
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17
Taste and season with salt and pepper.
