Preheat the oven to 375 degrees F.
Season the rabbit tenderloins with 1 teaspoon of the Essence.
In a shallow bowl, combine the milk and egg and whisk to make an egg wash. In another shallow dish, combine the flour and 1 1/2 teaspoons of the Essence. In a separate shallow dish, combine the bread crumbs with the remaining 1 1/2 teaspoons of the Essence.
Dredge the tenderloins in the flour, then in the egg wash, and the seasoned bread crumbs, shaking to remove any excess.
Heat the oil in a large nonstick skillet over medium heat. Add the tenderloins and cook until golden brown, 1 to 2 minutes per side. Transfer to the oven and roast until cooked through, 6 to 8 minutes. Remove from the oven and rest for 5 minutes.
To serve, spoon 1 cup of Ham Hock Gravy down 1/3 of 4 large serving plates, and a portion of both the Spaetzle and Greens alongside the gravy. Slice each tenderloin crosswise into 6 pieces and place atop the gravy. Serve immediately.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William Morrow, 1993.
Creole Mustard Spaetzle:
Combine the flour and 3/4 teaspoon of salt in a large bowl. In a separate bowl, whisk together the eggs and milk, then add to the flour, whisking until smooth. Add 1/4 cup of mustard and oil, and mix well.
Prepare an ice bath in a large bowl and set aside.
Bring 4 quarts of water seasoned with the remaining 1 teaspoon of salt to a rolling boil in a large Dutch oven or large, heavy pot. Pour half of the batter into a spaetzle maker or a medium colander set over the boiling water. With a rubber spatula, force the batter through the holes of the spaetzle maker or colander into the water. (The water will rise and foam quickly.) Cook the dumplings, stirring, until they rise to the surface, about 5 minutes. Transfer with a long-handled spoon or strainer to the ice bath. Repeat with the remaining batter. Drain and place in a large bowl. (The spaetzle can be prepared to this point up to 2 hours in advance, and kept tightly covered in the refrigerator until ready to assemble.)
Melt the butter in a large nonstick skillet over medium-high heat. When the butter is foamy, add the remaining tablespoon of mustard and swirl to blend. Add the spaetzle, parsley, and lemon juice, and stir to mix. Cook until the spaetzle is warmed through and the flavors are well blended, about 2 minutes.
Remove from the heat and serve immediately with the rabbit tenderloins.
Yield: 4 cups
Southern Cooked Greens:
Fry the bacon strips in a large skillet until crisp, about 6 minutes. Add the onions and cook, stirring, until soft, about 3 minutes. Add the garlic, and cook, stirring, for 30 seconds. Add the sugar and cook, stirring, until melted. Add the greens and the remaining ingredients, and cook, stirring, until wilted, 50 minutes to 1 hour. Remove from the heat and adjust the seasoning to taste. Cover and keep warm until ready to serve.
Yield: 4 to 6 servings
Ham Hock Gravy:
Heat the oil in a Dutch oven or large, heavy pot over medium-high heat. Add the onions, bell peppers, and celery, and cook, stirring, until they begin to caramelize, about 5 minutes. Add the garlic and cook, stirring, for 30 seconds. Add the tomato paste, stir well to combine, and cook until it begins to brown, about 1 1/2 minutes. Add the red wine, and cook, stirring, to deglaze the pan and loosening any bits clinging to the bottom of the pot. Add the ham hocks and the veal stock, and bring to a boil. Reduce the heat to medium and simmer until reduced by half, 2 hours and 45 minutes. Remove from the heat.
Meanwhile, in a small saucepan, melt the butter over medium heat. Add the flour, whisking constantly, until the roux becomes smooth and thick. Continue to cook, constantly stirring with a wooden spoon until the roux has a nutty aroma and becomes a light peanut butter color, about 3 minutes. Remove from the heat and cool.
Remove the ham hocks from the gravy and set aside to cool. Whisk the cooled roux into the hot gravy and bring to a boil. Reduce the heat to medium-low and simmer for 5 minutes until thickened. Cover to keep warm.
Remove the fat and skin from the ham hocks and discard. Remove the meat from the bone and finely chop. Return the meat to the gravy, add salt and pepper to taste, and keep covered until ready to serve with the rabbit tenderloins.
Yield: 2 cups

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	3131.88 Kcal (13113 kJ)
Calories from fat	1875.51 Kcal
		% Daily Value*
Total Fat	208.39g	321%
Cholesterol	889.6mg	297%
Sodium	9022.55mg	376%
Potassium	1217.88mg	26%
Total Carbs	89.5g	30%
Sugars	15.21g	61%
Dietary Fiber	15.09g	60%
Protein	202.65g	405%
Vitamin C	58.2mg	97%
Vitamin A	1.4mg	47%
Iron	36.5mg	203%
Calcium	506.6mg	51%

Amount Per 100 g
Calories	186.08 Kcal (779 kJ)
Calories from fat	111.43 Kcal
		% Daily Value*
Total Fat	12.38g	321%
Cholesterol	52.86mg	297%
Sodium	536.07mg	376%
Potassium	72.36mg	26%
Total Carbs	5.32g	30%
Sugars	0.9g	61%
Dietary Fiber	0.9g	60%
Protein	12.04g	405%
Vitamin C	3.5mg	97%
Vitamin A	0.1mg	47%
Iron	2.2mg	203%
Calcium	30.1mg	51%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.