Instructions: Season the rabbit with the Essence.

Heat the oil in a large saute pan or stockpot over medium-high heat. Add the rabbit and brown on both sides, about 2 to 3 minutes. Remove from the heat.

Add the onions, peppers, chili powder, cumin and salt, and cook, stirring, until the vegetables are soft, about 3 minutes. Add the garlic, and cook, stirring, for 1 minute. Return the rabbit to the pan. Add the pureed sunflower seeds, chicken stock and vinegar, and bring to a boil over high heat. Lower the heat to medium-low, and simmer, covered, until the rabbit is tender and falling from the bone, about 1 1/2 hours.

Remove the rabbit from pan and garnish with whole sunflower seeds and parsley and serve over Charleston style grits, with the sauce spooned over the top.

For Charleston Style Grits: In a large, heavy saucepan bring the water to a boil. Add a generous teaspoon of salt and the grits and stir with a wooden spoon to combine. When grits thicken add milk, cream and butter and return to a boil. Reduce heat to a simmer, cover sauce pan and cook for 45 minutes to one hour, until grits are tender, smooth and creamy. Taste and season with salt and pepper.

This recipe yields 2 to 4 servings.

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