2 whole rabbits
1/2 gallon mirepoix (2 parts onion, 1 part carrots and 1 part celery)
2 cups white wine
3/4 gallon chicken stock
2 cups large dice carrots
2 cups large dice celery root
2 cups large dice celery
2 cups large dice turnips
2 cups large dice onion
3/4 stick butter, divided
2 tablespoons freshly chopped rosemary leaves
2 tablespoons freshly chopped thyme leaves
2 tablespoons freshly chopped sage leaves
2 tablespoons chopped garlic
1/2 cup all-purpose flour
Salt and freshly ground black pepper
Hot sauce
Worcestershire sauce
Dried thyme
1 cup all-purpose flour
Salt and freshly ground black pepper
Pinch ground cayenne
Pinch ground nutmeg
Pinch rubbed sage
1 tablespoon baking powder
1 tablespoon melted butter
2 eggs
1/2 cup buttermilk
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