Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Panéed Mississippi Rabbit




Source of Recipe


Palace Café


Recipe Introduction


with Brandy Cream Fettuccine)
Serves 2

Over the years we’ve cooked rabbit all kinds of different ways, but have found that panéed rabbit is by far the moistest and juiciest. To change the flavor of the dish, use smoked gouda or mozzarella instead of Gruyère.
If you don’t like rabbit, or have a hard time finding it, try this recipe using chicken instead.



List of Ingredients




Brandy cream
1 T Butter
¼ C Onion, diced
¼ C Carrots, diced
¼ C Celery, diced
¼ C Mushroom stems
1 sprig Fresh thyme, picked
½ t Fresh garlic, minced
¼ C Brandy
½ C Veal demi-glace, (see recipe p.#) or purchase in a specialty food store
1 ¼ C Heavy cream
½ t Kosher salt
¼ t White pepper

Panned Rabbit
1 ea Rabbit, 3-4 lbs
1 T Creole seasoning
4 oz Tasso, sliced
2 oz Gruyère cheese, sliced in 1 oz slices
½ C Flour, seasoned with 1t Creole seasoning
2 ea Eggs
1 C Milk
1 C Breadcrumbs
¼ C Vegetable oil

Fettuccine
¼ C Carrots, small diced
½ C Mushrooms, sliced
1 t Vegetable oil
1 T Butter
¼ C Leeks, sliced
¼ C English peas (frozen peas work well)
½ C Brandy cream
¼ lb Fettuccine, cooked
1 T Creole mustard
2 T Romano cheese, freshly grated
2 T Red pepper, finely diced
2 T Fresh parsley, chopped
Kosher salt and cracked black pepper to taste


Recipe



Prepare rabbit: De-bone rabbit, removing tenderloin and cutting meat off legs to yield a total of 4 pieces of meat - one from each of the 2 back legs and 2 from the tenderloin. Lay each piece of meat on a piece of plastic wrap, place another piece of plastic wrap over each piece and lightly pound with a meat mallet. Season meat on both sides with Creole seasoning. Use more than 1 T Creole seasoning if necessary. Lay a slice of tasso and a slice of cheese on each of the two pieces of leg meat and top each with a piece of tenderloin meat. Set up a breading station (seasoned flour on one plate, lightly whisked eggs and milk in a small bowl and seasoned breadcrumbs on a second plate). Dust rabbit on each side with flour, then dip in egg wash and coat with breadcrumbs. Cover and refrigerate.

Make brandy cream: Melt butter in a small saucepot. Sauté onion, carrots, celery, thyme and garlic until tender. Add brandy and tilt pot to ignite. Cook until flame extinguishes. Add veal demi-glace and heavy cream. Stir well and bring to a boil, then reduce heat and simmer for 20 minutes, or until sauce thickens and will coat a spoon. Pour sauce through a fine strainer, pressing on vegetables to release juices. Season with kosher salt and white pepper.

Make fettuccine: Boil carrots for 10 minutes, or until slightly tender. Toss mushrooms with a little bit of salt, pepper and vegetable oil. Spread mushrooms evenly on a sheet pan and roast in a 350° oven for 10 minutes, or until they start to dry out. Melt butter in a large sauté pan and sauté carrots, leeks, mushrooms and peas until tender. Stir in brandy cream and cooked fettuccine. Cook for 5 minutes, or until pasta is hot. Adjust seasoning with salt and pepper to taste, then fold in Creole mustard.

Panée rabbit: Preheat oil in a large sauté pan over medium-high heat. Sauté breaded rabbit until golden brown on both sides, then finish cooking in a 350° oven for 10-20 minutes.

To serve: Place paneed rabbit on a bed of pasta and sprinkle with grated Romano cheese, red pepper and chopped parsley.