Recipe by mollypaul
An appetizing first course from the flavor center of the universe, Louisiana. Courtesy of Chef Frank Brigsten of Brigsten's Restaurant, featured in The Louisiana New Garde television series. Fresh rabbit is best, but frozen will work just fine. Substitute chicken breasts if your hunter has been unsuccessful or you cannot find rabbit at the store.
- 1 cup flour
- 5 teaspoons cajun seasoning (Chef Paul Prudhomme's Pork and Veal Cajun Magic, Cajun Seasoning Mix or your own recipe)
- 4 rabbit, tenderloins
- 3⁄4 cup vegetable oil
- 2 tablespoons unsalted butter
- 2 teaspoons raw sesame seeds
- 1 bunch spinach, stemmed and very well rinsed
- 1 teaspoon cajun seasoning (Chef Paul Prudhomme's Vegetable Cajun Magic, Cajun Seasoning Mix or your own recipe)
- 1⁄4 cup chicken stock or 1⁄4 cup rabbit stock
Creole Mustard Sauce
- 3⁄4 cup heavy cream or 3⁄4 cup whipping cream
- 1⁄4 cup creole mustard (or another hot, spicy mustard)
- 1⁄4 cup sour cream
Directions See How It's Made
- To make the mustard sauce: Bring the cream to a boil in a small saucepan over medium heat; whisk in the mustard and sour cream and simmer for 5 minutes; keep warm.
- Mix the flour with 1 teaspoon of the seasoning.
- Season each tenderloin evenly with the remaining 4 teaspoons of seasoning.
- Heat the oil to 360F in a large skillet.
- Coat each tenderloin with the seasoned flour and fry until golden, about two minutes on each side.
- Remove from pan and drain on absorbent paper.
- Add butter and sesame seeds; let seeds brown for about ten seconds.
- Add spinach and vegetable seasoning and cook until wilted, about two minutes.
- Add stock and cook for an additional minute.
- To serve, place 1/4 cup of warm mustard sauce on each of four plates.
- Divide the spinach evenly on each plate.
- Make four or five small slices in each tenderloin and place each over a bed of spinach.
- Serve with Rabbit Sausage Recipe #404348 (if you wish to reduce the time and preparation, omit the sausage).