Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2        tablespoons  olive oil
  2               cups  medium diced rabbit
     1/2           cup  flour
  1         tablespoon  essence
     1/4           cup  medium diced yellow onions
     1/4           cup  carrots -- medium diced &
                        -- blanc
     1/4           cup  potatoes -- medium diced & blan
     1/4           cup  chopped tomatoes -- peeled and
     1/4           cup  green onions
  2        tablespoons  minced shallots
  1         tablespoon  minced garlic
  2               cups  veal or beef stock
  2        tablespoons  butter
                        salt and pepper
                        ***GRITS***
  2 1/2           cups  milk
  1 1/2    tablespoons  butter
     1/2           cup  grits
  2        tablespoons  heavy cream
     1/4           cup  grated maytag white cheddar
                        cheese
                        salt and pepper
  8                     fried parsnip strips
  2        tablespoons  grated maytag white cheddar c
  2        tablespoons  chopped green onions
                        d
                        hed
                        eeded
                        eese

Preparation:

For the ragout: In a mixing bowl, combine the flours and Essence together and toss the rabbit, lightly coating each piece. In a saute pan, heat the olive oil. When the pan is smoking hot, add the rabbit meat. Season with salt and pepper. Saute for 1-2 minutes to form a good sear on the meat. Add the onions, carrots, and potatoes, tomatoes, green onions, shallots and garlic. Saute the mixture for 2-3 minutes. Add the veal stock and reduce by half, about 3-4 minutes. Finish with the butter and season with salt and pepper. For the grits: In a small sauce pan, bring the milk to a boil. Add the butter. While stirring, slowly add the grits, making sure to not make lumps. Cook over medium heat, stirring occasionally for 15-20 minutes or until the grits are tender and slightly thick. Add the cream and cheese, stirring until the cheese is completely melted. Season with salt and pepper. To assemble, mound the grits in the center of the bowl. Spoon the ragout over the top. Place the fried parsnips right in the center of the ragout, down into the grits. Sprinkle with the cheese and green onions. Essence the rim.

Nutritional Information:

420 Calories (kcal); 25g Total Fat; (53% calories from fat); 9g Protein; 40g Carbohydrate; 58mg Cholesterol; 187mg Sodium