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Crusted Tenderloin Of Rabbit

  • Yield: 2 first-course servings


  • 1/4 cup dried fine bread crumbs
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon dried oregano
  • 2 teaspoons Rustic Rub
  • 1 tablespoon freshly grated parmesan
  • 2 rabbit tenderloins (about 2 ounces each)
  • 1 tablespoon Creole or whole-grain mustard
  • 3 tablespoons vegetable oil


  • Preheat the oven to 400?F.
  • Mix together the bread crumbs, basil, oregano, 1 teaspoon of the rub, and the cheese in a small bowl. Season the tenderloins with the remaining 1 teaspoon rub. Rub the tenderloins with the mustard to coat evenly.
  • Heat the oil in a skillet over medium-high heat.
  • Dredge the tenderloins in the bread crumb mixture. Panfry the tenderloins, cooking for 2 to 3 minutes on each side. Transfer the tenderloins to a pie tin and roast for 2 to 3 minutes.
  • Cut the tenderloins into 1-inch slices and serve warm.