Root Vegetables with Shredded Rabbit & Buttermilk Biscuits

Serves 4-6

For the rabbit:
1 whole rabbit
4 cups mirepoix (2 parts onion, 1 part carrots and 1 part celery)
1 cup white wine
6 cups chicken stock
1 cup large carrots, cubed
1 cups celery root, cubed
1 cups celer, cubed
1 cups turnip, cubed
1 cups onion, cubed
1/2 stick butter, divided
1 tablespoons freshly chopped rosemary leaves
1 tablespoons freshly chopped thyme leaves
1 tablespoons freshly chopped sage leaves
1 tablespoons chopped garlic
1 cups white wine
1/4 cup all-purpose flour
Salt and freshly ground black pepper

For the biscuits:
1/2 cup all-purpose flour
Salt and freshly ground black pepper
Pinch ground cayenne
Pinch ground nutmeg
Pinch rubbed sage
1/2 tablespoon baking powder
1/2 tablespoon melted butter
1 eggs
1/4 cup buttermilk

For the rabbit: In a large oven proof skillet over medium-high heat, add the rabbit and sear. Add mirepoix, and caramelize lightly. Deglaze the pan with the wine. Add stock and simmer until rabbit is tender. Cool and shred the meat from the bones. Reserve the juice.

Sear vegetables in a pat of butter, until lightly browned. Add the herbs, garlic and wine. Reduce until pan is almost dry. Add about 1/4 stick butter and stir to melt without breaking. Stir in the flour until incorporated. Gradually stir in reserved juice.

Cook about 30 minutes until roux taste is gone. Add shredded rabbit and season with salt and pepper to taste.

For the biscuits:
Preheat the oven to 375 degrees F. 

 Mix all dry ingredients together in a bowl. In another bowl mix all wet ingredients. Combine the two together stirring as little as possible. Form golf size balls and place over top of rabbit.

Bake in preheated oven for 20 to 30 minutes