Instructions: 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.

NOTES : Chicken can be substituted for the rabbit.

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