Yield: 4 servings
|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||(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@...
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000