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Lynn's Rabbit Sausage Black Pepper Biscuits

2 tbl Olive oil
2 1/2 lb Rabbit cut into 16 pieces
1 tbl Rustic Rub see * Note
1/4 cup Flour
2 1/2 cup Julienned onions
2 tbl Minced shallots
1 tsp Minced garlic
3 cup Assorted sliced wild mushrooms
4 oz Andouille sausage finely chopped
1 cup Red wine
2 cup Chicken broth
1/4 cup Chopped green onions
BISCUITS
1 cup Flour
1 tsp Baking powder
1/8 tsp Baking soda
1/4 tsp Salt
7 tsp Shortening
5 tbl Milk
2 tsp Cracked black pepper
GARNISH
2 tbl Chopped chives
2 x Long chives
2 tbl Finely-chopped red peppers
2 tbl Finely-chopped yellow onions

 Method :
Preheat the oven 350 degrees.
For the filling: In a saute pan, heat the oil. Season the rabbit with Rustic Rub. When the pan is smoking hot, brown the rabbit evenly, about 3 minutes on each side. Remove from the pot and set aside. Add the flour to the pan and stirring constantly, make a medium-dark roux. Add the onions, shallots, garlic, mushrooms, and cook for 3 minutes. Season with salt and black pepper. Add the andouille and cook for 2 minutes. Return the rabbit to the pot. Add the wine and stock, bring up to a boil, and reduce to a simmer.
For biscuits: In a mixing bowl, combine all of the ingredients and mix well. The dough will be slightly sticky. Pour the rabbit mixture into a square casserole dish.
Drop a heaping tablespoon at a time of the biscuit dough, 1-inch apart directly on top of the filling, covering the entire dish. Bake for 30 to 35 minutes until the biscuits are golden and the rabbit is tender. Spoon a couple of servings onto an oversized platter, exposing the rabbit pieces and leaving the biscuits whole. Garnish with chopped chives, long chives, brunoise peppers, and black pepper.
This recipe yields 4 servings.