Crusted Rabbit Recipe - Cooking Index
Crusted Rabbit Recipe - Cooking Index
| 1 cup | 146g / 5.1oz | Dried fine bread crumbs |
| 1 teaspoon | 5ml | Dried leaf basil |
| 1 teaspoon | 5ml | Dried leaf oregano |
| 1 tablespoon | 15ml | Rustic Rub - see * Note 1 |
| 1/4 cup | 36g / 1.3oz | Grated Parmesan cheese |
| 1 | Rabbit - (abt 1 1/2 to 2 lbs) - cut into pieces | |
| 1/4 cup | 59ml | Creole mustard |
| 1/4 cup | 59ml | Olive oil |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| Smothered White Beans - see * Note 2 | ||
| Chow-chow sauce | ||
| (available in specialty stores) | ||
| Fried spinach leaves | ||
| 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 (4.2 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.
Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2431 broadcast 11-11-1996) - Downloaded from their Web-Site - http://www.foodtv.com
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