Crusted rabbit
4 servings
Ingredients
| Quantity | 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 | |
Directions
* 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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