Recipe - Crusted Rabbit

1 cup Dried fine bread crumbs
1 teaspoon Dried leaf basil
1 teaspoon Dried leaf oregano
1 tablespoon Rustic Rub
One fourth cup Grated Parmesan cheese
1 Whole rabbit, about 1 1/22
pounds,; cut into pieces
One fourth cup Creole mustard
One fourth cup Olive oil
Salt and pepper
ChowChow Sauce, (available
in specialty stores)
Fried spinach leaves
Couple of corn bread sticks

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, panfry the rabbit pieces for 3 to 4
minutes on each side, or until golden brown. Remove from the oil and drain
on a paperlined 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 chowchow, fried spinach and cornbread sticks.

Yield: 4 maincourses
Recipe By :ESSENCE OF EMERIL SHOW #EE2431

Posted to MCRecipe Digest V1 #303

Date: Fri, 15 Nov 1996 07:57:59 0500

From: Meg Antczak meginny@frontiernet.net