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Lynn's Rabbit & Grits

1/2 lb Fresh portabella mushrooms, (2 large)
1/4 lb Fresh shiitake mushrooms
1/4 lb Fresh morel or chanterelle mushrooms
7 tsp Olive oil, divided
3 x Young rabbits, (2-1/4-pound) (portioned into loins and legs by your butcher)
6 med Carrots, each cut into 4 pieces
4 sm Onions, quartered
4 stalk celery, each cut into 4 pieces
2 med Leeks, each trimmed and quartered
4 x Bay leaves
1 bn Fresh thyme, (1/2 ounce)
4 cup Low-salt chicken broth
1/3 cup Chopped shallot
2 tsp Chopped fresh thyme
    Asiago Soft Grits
    Parsley leaves
    Fresh chives

 Method :
Using a sharp knife, remove brown gills from the undersides of portabella mushrooms; discard gills. Remove and reserve stems from portabella, shiitake, and more mushrooms. Slice mushroom caps; set aside.
Heat 1 teaspoon olive oil in a large nonstick skillet over medium heat. Add half of rabbit legs; saute 8 minutes or until browned. Place in a large 8-quart Dutch oven or stockpot; set aside. Repeat procedure with 2 teaspoons olive oil and remaining rabbit legs.
Heat 1 teaspoon olive oil in skillet over medium-high heat. Add carrot pieces and next 5 ingredients; saute 12 minutes or until vegetables are lightly browned. Add carrot mixture to Dutch oven. Stir in reserved mushroom stems and chicken broth, and bring to a boil. Cover, reduce heat, and simmer 1 hour. Remove rabbit legs; set aside, and keep warm. Strain stock through a colander into a large bowl, and set stock aside. Discard solids.
Heat 1 teaspoon olive oil in skillet over medium heat. Add rabbit loins, and cook 2-1/2 minutes on each side or until browned. Cover and cook for 10 minutes or until done, turning loins after 5 minutes. Remove from skillet, and cut loins in half crosswise. Set aside, and keep warm.
Heat remaining 2 teaspoons olive oil in skillet over medium heat. Add shallot and 2 teaspoons thyme; saute 1 minute. Add sliced mushroom caps; saute 5 minutes. Add rabbit stock; bring to a boil, and cook, uncovered, 7 minutes or until sauce is reduced to 6 cups.
Spoon 1/2 cup Asiago Soft Grits into each of 12 large shallow bowls. Divide meat among bowls, and top each with 1/2 cup sauce.
Yield: 12 servings
(serving size: about 4 ounces rabbit, 1/2 cup grits, and 1/2 cup sauce).
Serving Ideas : Garnish with parsley and chives