Crusted Rabbit

Total Time:
20 min
10 min
10 min

4 main-courses

  • 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
  • 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, pan-fry the rabbit pieces for 3 to 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.

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