Crusted rabbit

Yield: 4 servings

Measure Ingredient
1.00 cup dried fine bread crumbs
1.00 teaspoon dried leaf basil
1.00 teaspoon dried leaf oregano
1.00 tablespoon rustic rub; see * note 1
¼ cup grated parmesan cheese
1.00 whole rabbit - (abt 1 1/2 to 2 lbs); cut into pieces
¼ cup creole mustard
¼ cup olive oil
1 salt; to taste
1 freshly-ground black pepper; to taste
1 smothered white beans; see * note 2
1 chow-chow sauce
1 (available in specialty stores)
1 fried spinach leaves
1 a couple of corn bread sticks

* Note 1: A complete 4-pack set of Emeril's special Essence seasonings is available for $25.95 plus S & H. The set includes Rustic Rub (4.7 ozs), Bayou Blast (4 ozs), Southwest Spice (4⅕ ozs), and Vegetable Dust (5.3 ozs). Please call 1-800-863-0052 if you wish to order.

* Note 2: See the "Smothered White Beans" recipe which is included in this collection.

In a mixing bowl, combine the bread crumbs, herbs, Rustic Rub and cheese together. Mix thoroughly. Season the rabbit with salt and pepper. Heat the olive oil in a cast iron skillet. Rub each piece of rabbit with the mustard, covering each piece completely. Dredge the rabbit in the bread crumb mixture. When the oil is hot, pan-fry the rabbit pieces for 3 to 4 minutes on each side, or until golden brown.

Remove from the oil and drain on a paper-lined plate. Season the rabbit with Rustic Rub. Ladle the Smothered White Beans in a shallow bowl. Lay the rabbit directly on top of the beans. Garnish with the chow-chow, fried spinach and cornbread sticks. This recipe yields 4 main-course servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2431 broadcast 11-11-1996) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

12-14-1996

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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