Crusted Rabbit

• 1 cup dried fine bread crumbs
• 1 teaspoon dried leaf basil
• 1 teaspoon dried leaf oregano
• 1 tablespoon Rustic Rub
• 1/4 cup grated Parmesan cheese
• 1 whole rabbit, about 1 1/2 to 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 breadsticks

1. In a mixing bowl, combine the bread crumbs, herbs, Rustic Rub and cheese together.
2. Mix thoroughly.
3. Season the rabbit with salt and pepper.
4. Heat the olive oil in a cast iron skillet.
5. Rub each piece of rabbit with the mustard, covering each piece completely.
6. Dredge the rabbit in the bread crumb mixture.
7. When the oil is hot, pan-fry the rabbit pieces for 3 to 4 minutes on each side, or until golden brown.
8. Remove from the oil and drain on a paper-lined plate.
9. Season the rabbit with Rustic Rub.
10. Ladle the beans and Andouille in a shallow bowl.
11. Lay the rabbit directly on top of the beans.
12. Garnish with the chow-chow, fried spinach and cornbread sticks.

bread crumbs, dried leaf basil, dried leaf oregano, rub, parmesan cheese, rabbit, creole mustard, olive oil, salt, sauce, couple

Taken from www.foodnetwork.com/recipes/emeril-lagasse/crusted-rabbit-recipe.html (may not work)