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 Creole Mustard, covering each piece completely. Dredge the rabbit in the bread crumb mixture. When the oil is hot, pan-fry the rabbit pieces for 3-4 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.
Yields: 4 main-courses