Pecan crusted rabbit

Yield: 4 servings

Measure Ingredient
½ cup bread crumbs
1.00 cup pecan pieces
1 emeril’s essence; see * note
¼ cup creole mustard
1 (or whole grain mustard)
4.00 rabbit tenderloins -; (abt 3 oz ea)
¼ cup vegetable oil
2.00 tablespoon olive oil
¼ cup chopped onions
¼ cup chopped green onions
¼ cup chopped celery
¼ cup chopped green bell peppers
2.00 tablespoon minced seeded jalapeno peppers
1½ tablespoon minced garlic
2.00 tablespoon chopped fresh basil
2.00 teaspoon chopped fresh thyme
2.00 teaspoon chopped fresh oregano
2.00 bay leaves
2½ cup peeled; seeded, chopped tomatoes
3.00 cup chicken stock
1.00 pinch cayenne pepper
1 salt; to taste
1 freshly-ground black pepper; to taste
4.00 tablespoon cold unsalted butter - (1/2 stick); cubed
2.00 cup southern cooked greens

* Note: See the “Emeril’s Essence Information” recipe which is included in this collection.

Preheat the oven to 400 degrees. In a food processor, pulse the bread crumbs, pecan pieces and Emeril’s Essence together. Pulse for 1 minute. Season the tenderloins with salt and pepper. Rub each tenderloin with the mustard, covering the tenderloin completely.

Dredge the tenderloin in the pecan crust mixture. In a saute pan, heat the vegetable oil. When the oil is hot, pan-fry the tenderloin for 2 to 3 minutes on each side. Place the rabbit in the oven and roast for 2 minutes. In a saucepan, heat the olive oil. Add the onions, green onions, celery, bell peppers, jalapenos, and garlic.

Saute for 2 minutes. Add the herbs and continue sauteing for 1 minute. Stir in the tomatoes and stock. Season with cayenne, salt and pepper. Simmer the sauce for about 30 minutes. With a hand-held blender, puree the sauce until smooth. Whisk in the cold butter, a few cubes at a time until all the butter is incorporated into the sauce. Re-season with salt and pepper. To assemble, mound the greens in the center of the plate. Arrange the tenderloin on top of the greens. Spoon the sauce over the top. This recipe yields 4 servings.

Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A08 broadcast 01-27-1997) Downloaded from their Web-Site -

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

03-22-1997

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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