Recipe courtesy of Emeril Lagasse
Yield:
4 servings
Level:
Easy

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
Essence (Emeril's Creole Seasoning):
  • 1 tablespoon cayenne pepper
  • 2 1/2 tablespoons paprika
  • 1 tablespoon dried leaf oregano
  • 2 tablespoons salt
  • 1 tablespoon dried thyme
  • 2 tablespoons garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon black pepper

Directions

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

Essence (Emeril's Creole Seasoning):

Combine all ingredients thoroughly and store in an airtight jar or container.

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

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