1 cup Dried fine bread crumbs
1 tsp Dried leaf basil
1 tsp Dried leaf oregano
1 tbsp Rustic Rub
1/4 cup Grated Parmesan cheese
1 Whole rabbit, about 1 1/2-2 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 bread sticks
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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.
Yield: 4 main-courses Recipe By :ESSENCE OF EMERIL SHOW #EE2431
Posted to MC-Recipe Digest V1 #303
Date: Fri, 15 Nov 1996 07:57:59 -0500
From: Meg Antczak <meginny@frontiernet.net>
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