Crusted Rabbit

Name: Crusted Rabbit
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

12 ingredients

12 steps

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.
2

Mix thoroughly.
3

Season the rabbit with salt and pepper.
4

Heat the olive oil in a cast iron skillet.
5

Rub each piece of rabbit with the mustard, covering each piece completely.
6

Dredge the rabbit in the bread crumb mixture.
7

When the oil is hot, pan-fry the rabbit pieces for 3 to 4 minutes on each side, or until golden brown.
8

Remove from the oil and drain on a paper-lined plate.
9

Season the rabbit with Rustic Rub.
10

Ladle the beans and Andouille in a shallow bowl.
11

Lay the rabbit directly on top of the beans.
12

Garnish with the chow-chow, fried spinach and cornbread sticks.