Rabbit Tenderloin With Sauteed Spinach And Creole M

Name: Rabbit Tenderloin With Sauteed Spinach And Creole Mustard Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
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.
2
Mix the flour with 1 teaspoon of the seasoning.
3
Season each tenderloin evenly with the remaining 4 teaspoons of seasoning.
4
Heat the oil to 360F in a large skillet.
5
Coat each tenderloin with the seasoned flour and fry until golden, about two minutes on each side.
6
Remove from pan and drain on absorbent paper.
7
Add butter and sesame seeds; let seeds brown for about ten seconds.
8
Add spinach and vegetable seasoning and cook until wilted, about two minutes.
9
Add stock and cook for an additional minute.
10
To serve, place 1/4 cup of warm mustard sauce on each of four plates.
11
Divide the spinach evenly on each plate.
12
Make four or five small slices in each tenderloin and place each over a bed of spinach.
13
Serve with Rabbit Sausage Recipe #404348 (if you wish to reduce the time and preparation, omit the sausage).

795

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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, and more.

Yes, Rabbit Tenderloin With Sauteed Spinach And Creole Mustard Sauce falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Rabbit Tenderloin With Sauteed Spinach And Creole Mustard Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions