Title: Country style rabbit ragout with maytag white cheddar gri
 Categories: E.
      Yield: 4 Servings
 
      2 tb Olive oil
      2 c  Medium diced rabbit
    1/2 c  Flour
      1 tb Essence
    1/4 c  Medium diced yellow onions
    1/4 c  Each medium diced carrots
           And potatoes, blanched
    1/4 c  Chopped tomatoes, peeled and
           Seeded
    1/4 c  Green onions
      2 tb Minced shallots
      1 tb Minced garlic
      2 c  Veal or beef stock
      2 tb Butter
           Salt and pepper
           Grits:
  2 1/2 c  Milk
  1 1/2 tb Butter
    1/2 c  Grits
      2 tb Heavy cream
    1/4 c  Grated Maytag White cheddar
           Cheese
           Salt and pepper
      8    Fried parsnip strips
      2 tb Grated Maytag White cheddar
           Cheese
      2 tb Chopped green onions
 
  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.
  
  Yields: 2 servings