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Crusted Rabbit


  • 1 whole rabbit, about 1 1/2-2 pounds, cut into pieces
  • 1 cup dried fine bread crumbs
  • 1 teaspoon dried leaf basil
  • 1 teaspoon dried leaf oregano
  • 1 tablespoon Rustic Rub
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup Creole Mustard
  • 1/4 cup olive oil
  • salt and pepper
  • chow-chow sauce
  • couple of corn bread sticks
  • fried spinach leaves


  • In a mixing bowl, combine the bread crumbs, herbs, Rustic Rub and cheese together. Mix thoroughly. Season the rabbit with salt and pepper. Heat the olive oil in a cast iron skillet. Rub each piece of rabbit with the Creole Mustard, covering each piece completely. Dredge the rabbit in the bread crumb mixture. When the oil is hot, pan-fry the rabbit pieces for 3-4 minutes on each side, or until golden brown. Remove from the oil and drain on a paper-lined plate. Season the rabbit with Rustic Rub. Ladle the beans and andouille in a shallow bowl. Lay the rabbit directly on top of the beans. Garnish with the chow-chow, fried spinach and cornbread sticks.
  • Yields: 4 main-courses