Pecan Crusted Rabbit

Recipe Ingredients

1/2 cup	73g / 2.6oz	Bread crumbs
1 cup	237ml	Pecan pieces
		Emeril's Essence - see * Note
1/4 cup	59ml	Creole mustard
		(or whole grain mustard)
4		Rabbit tenderloins - (abt 3 oz ea)
1/4 cup	59ml	Vegetable oil
2 tablespoons	30ml	Olive oil
1/4 cup	15g / 0.5oz	Chopped onions
1/4 cup	15g / 0.5oz	Chopped green onions
1/4 cup	27g / 1oz	Chopped celery
1/4 cup	36g / 1.3oz	Chopped green bell peppers
2 tablespoons	30ml	Minced seeded jalapeno peppers
1 1/2 tablespoons	22ml	Minced garlic
2 tablespoons	30ml	Chopped fresh basil
2 teaspoons	10ml	Chopped fresh thyme
2 teaspoons	10ml	Chopped fresh oregano
2		Bay leaves
2 1/2 cups	156g / 5.5oz	Peeled, seeded, chopped tomatoes
3 cups	711ml	Chicken stock
1		Cayenne pepper
		Salt - to taste
		Freshly-ground black pepper - to taste
4 tablespoons	60ml	Cold unsalted butter - (1/2 stick) - cubed
2 cups	474ml	Southern Cooked Greens

Recipe Instructions

* 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.

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

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