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1
Heat the oil in a large heavy skillet over medium-high heat.
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2
Season the rabbit with the Essence.
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3
When the oil is hot, brown the rabbit evenly, about 3 minutes on each side.
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4
Transfer the rabbit to a platter and set aside.
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5
Add the flour to the skillet and, stirring constantly, make a medium brown roux, the color of peanut butter.
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6
Add the onions, mushrooms, salt, cayenne, and black pepper and cook, stirring constantly, for 3 minutes.
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7
Add the tasso and cook for 2 minutes.
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8
Return the rabbit to the pan and add the wine and bay leaf.
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9
Cook for 2 minutes.
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10
Add the stock and bring to a boil.
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11
Reduce the heat to medium and cook, uncovered, for 30 to 35 minutes, or until the rabbit is tender.
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12
Turn the rabbit pieces over in the sauce every 10 minutes to prevent the rabbit from drying out.
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13
Sprinkle with green onions and serve immediately with Black Pepper Drop Biscuits.
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14
Combine all ingredients thoroughly.
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15
Preheat the oven to 400 degrees F. Lightly oil a pie tin.
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16
Combine all of the ingredients in a mixing bowl and mix well.
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17
The dough will be slightly sticky.
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18
Divide the dough into 4 equal portions and drop into the pie tin.
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19
Bake for 25 to 30 minutes, or until lightly browned.
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20
Serve right from the oven.
