Roasted Rabbit Tenderloins with Creole Mustard Spae

Name: Roasted Rabbit Tenderloins with Creole Mustard Spaetzle, Southern Cooked Greens, and Ham Hock Gravy
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 (4-ounce) rabbit tenderloins; 4 teaspoons Emeril's Original Essence or Creole Seasoning, divided, recipe follows; 1/2 cup whole milk; 1 large egg; 1/2 cup all-purpose flour; 1/2 cup dried fine bread crumbs; 3 tablespoons vegetable oil; Ham Hock Gravy, recipe follows; Creole Mustard Spaetzle, recipe follows; Southern Cooked Greens, recipe follows; 2 1/2 tablespoons paprika; 2 tablespoons salt; 2 tablespoons garlic powder; 1 tablespoon black pepper; 1 tablespoon onion powder; 1 tablespoon cayenne pepper; 1 tablespoon dried oregano; 1 tablespoon dried thyme; 1 cup plus 2 tablespoons all-purpose flour; 1 3/4 teaspoons salt; 3 large eggs, lightly beaten; 1/3 cup whole milk; 1/4 cup plus 1 tablespoon Creole mustard, or other spicy, whole-grained mustard; 1 teaspoon vegetable oil; 1 tablespoon unsalted butter; 1 tablespoon chopped fresh parsley; 1/2 teaspoon fresh lemon juice; 1/4 pound bacon, diced; 1 cup thinly sliced yellow onions; 1 teaspoon minced garlic

Servings: persons

4 (4-ounce) rabbit tenderloins
4 teaspoons Emeril's Original Essence or Creole Seasoning, divided, recipe follows
1/2 cup whole milk
1 large egg
1/2 cup all-purpose flour
1/2 cup dried fine bread crumbs
3 tablespoons vegetable oil
Ham Hock Gravy, recipe follows
Creole Mustard Spaetzle, recipe follows
Southern Cooked Greens, recipe follows
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
1 cup plus 2 tablespoons all-purpose flour
1 3/4 teaspoons salt
3 large eggs, lightly beaten
1/3 cup whole milk
1/4 cup plus 1 tablespoon Creole mustard, or other spicy, whole-grained mustard
1 teaspoon vegetable oil
1 tablespoon unsalted butter
1 tablespoon chopped fresh parsley
1/2 teaspoon fresh lemon juice
1/4 pound bacon, diced
1 cup thinly sliced yellow onions
1 teaspoon minced garlic
2 tablespoons packed dark brown sugar
2 pounds greens, such as mustard, kale, or collard, well rinsed and stems removed
1 teaspoon finely ground black pepper
1/8 teaspoon crushed red pepper
1 1/2 teaspoons rice wine vinegar
1/4 cup beer
1 tablespoon molasses
1/8 teaspoon salt
3 tablespoons olive oil
1 cup chopped yellow onions
1 cup chopped green bell peppers
1/2 cup chopped celery
1 teaspoon minced garlic
1 tablespoon tomato paste
1 cup dry red wine
2 medium ham hocks (about 11/2 pounds)
6 cups veal stock
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
Salt
Freshly ground black pepper

1
["Preheat the oven to 375 degrees F.", "Season the rabbit tenderloins with 1 teaspoon of the Essence.", "In a shallow bowl, combine the milk and egg and whisk to make an egg wash.", "In another shallow dish, combine the flour and 1 1/2 teaspoons of the Essence.", "In a separate shallow dish, combine the bread crumbs with the remaining 1 1/2 teaspoons of the Essence.", "Dredge the tenderloins in the flour, then in the egg wash, and the seasoned bread crumbs, shaking to remove any excess.", "Heat the oil in a large nonstick skillet over medium heat.", "Add the tenderloins and cook until golden brown, 1 to 2 minutes per side.", "Transfer to the oven and roast until cooked through, 6 to 8 minutes.", "Remove from the oven and rest for 5 minutes.", "To serve, spoon 1 cup of Ham Hock Gravy down 1/3 of 4 large serving plates, and a portion of both the Spaetzle and Greens alongside the gravy.", "Slice each tenderloin crosswise into 6 pieces and place atop the gravy.", "Serve immediately.", "Combine all ingredients thoroughly.", "Yield: 2/3 cup", "Recipe from ""New New Orleans Cooking"

1212

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.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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

You need 51 ingredients. The key ingredients include: 4 (4-ounce) rabbit tenderloins, 4 teaspoons Emeril's Original Essence or Creole Seasoning, divided, recipe follows, 1/2 cup whole milk, 1 large egg, and more.

Yes, Roasted Rabbit Tenderloins with Creole Mustard Spaetzle, Southern Cooked Greens, and Ham Hock Gravy falls under the General 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!

Roasted Rabbit Tenderloins with Creole Mustard Spaetzle, Southern Cooked Greens, and Ham Hock Gravy

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions