Rabbit Tenderloin With Sauteed Spinach and Creole Mustard Sauce

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READY IN: 20mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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