Rabbit Tenderloin With Sauteed Spinach and Creole Mustard Sauce
- Ready In:
- 20mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 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
- 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).
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RECIPE SUBMITTED BY
Molly53
United States