Crusted Rabbit (Emeril Lagasse) |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Ingredients:
1 cup dried fine bread crumbs |
1 teaspoon dried leaf basil |
1 teaspoon dried leaf oregano |
1 tablespoon rustic rub |
1/4 cup grated parmesan cheese |
1 whole rabbit, about 1 1/2 to 2 pounds, cut into pieces |
1/4 cup creole mustard |
1/4 cup olive oil |
salt and pepper |
chow-chow sauce, (available in specialty stores) |
fried spinach leaves |
couple of corn breadsticks |
Directions:
1. 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 beans and Andouille in a shallow bowl. Lay the rabbit directly on top of the beans. Garnish with the chow-chow, fried spinach and cornbread sticks.
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