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1
For the biscuits: Combine the butter, sugar, baking powder and salt in an electric stand mixer.
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2
Use the paddle attachment and mix until the butter is pea size.
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3
Next, add the flour, tarragon and pepper.
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4
Then, add the buttermilk and eggs.
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5
Mix until incorporated.
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6
For the rabbit: Preheat the oven to 350 degrees F. Cut the rabbit into eighths (save the extra bones and trimmings to fortify stock).
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7
Dredge the pieces in flour and sprinkle with salt and pepper.
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8
In large saute pan or small rondeau, heat the olive oil.
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9
Sear the rabbit over medium-high heat.
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10
Remove when golden brown, 3 to 4 minutes and reserve.
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11
Discard the oil and turn the heat down to medium-low.
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12
Saute the shallots until blonde, 4 to 5 minutes.
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13
Add the carrots, rosemary, spring garlic, pinch of crushed red pepper and pinch of salt.
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14
Saute until soft, 3 to 5 minutes.
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15
Add the rabbit, allow to cook for 2 minutes.
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16
Next, add the hot stock, white wine and morels, and bring the liquid to a simmer.
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17
Simmer for about 4 minutes.
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18
Top with the biscuit mixture in small dollops.
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19
Then add peas.
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20
Bake until the biscuits are golden, the filling is bubbling and the rabbit is tender, 30 to 35 minutes.
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21
Top with the tarragon and serve.
