Recipe

Pecan Crusted Rabbit

  • Yield: 4 servings

Ingredients

  • 1/2 cup bread crumbs
  • 1 cup pecan pieces
  • Essence
  • 4 rabbit tenderloins, about 3 ounces each
  • Salt and pepper
  • 1/4 cup Creole mustard or whole grain mustard
  • 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

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 sauté 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 sautéing for 1 minute. Stir in the tomatoes and stock. Season with cayenne, salt and pepper. Simmer the sauce for about 30 minutes. With a handheld 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.