Pecan Crusted Rabbit
Ingredients
- 1/2 cup bread crumbs ⓘ
- 1 cup pecan pieces ⓘ
- Essence, recipe follows
- 1/4 cup Creole mustard or whole grain mustard ⓘ
- 4 rabbit tenderloins, about 3 ounces each
- 1/4 cup vegetable oil ⓘ
- 2 tablespoons olive oil ⓘ
- 1/4 cup chopped onions ⓘ
- 1/4 cup chopped green onions ⓘ
- 1/4 cup chopped celery ⓘ
- 1/4 cup chopped green bell peppers ⓘ
- 2 tablespoons minced seeded jalapeno peppers ⓘ
- 1 1/2 tablespoons minced garlic ⓘ
- 2 tablespoons chopped fresh basil ⓘ
- 2 teaspoons chopped fresh thyme ⓘ
- 2 teaspoons chopped fresh oregano ⓘ
- 2 bay leaves ⓘ
- 2 1/2 cups peeled, seeded and chopped tomatoes ⓘ
- 3 cups chicken stock
- Pinch of cayenne ⓘ
- Salt and black pepper ⓘ
- 4 tablespoons (1/2 stick) cold unsalted butter, cubed ⓘ
- 2 cups Southern Cooked Greens ⓘ
- 2 1/2 tablespoons paprika ⓘ
- 2 tablespoons salt
- 2 tablespoons garlic powder ⓘ
Instructions
- Preheat the oven to 400 degrees.
- In a food processor, pulse the bread crumbs, pecan pieces and 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.
- Reseason 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
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Yield: about 2/3 cup
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch.
- Published by William and Morrow, 1993.
Nutrition & Diet Analysis (per serving)
1576
kcal
79% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).