Rabbit Tenderloin with Mustard Sauce

Here's a great appetizer for those who are trying rabbit for the first time.

6 (2-3-ounces) rabbit tenderloins

3 1/4 teaspoons  Creole Seasoning, divided

1/2 cup all-purpose flour

Canols oil for deep frying

Unsalted butter for deep frying

Mustard Sauce (recipe follows)

Peel any sliver skin from the rabbit and discard. Sprinkle the rabbit lightly and evenly with 1/12 teaspoons of Creole seasoning and combine the remaining Creole seasoning with the flour in a medium-size bowl or plastic bag.

Pour 1/4-imch of canola oil in a large skillet and heat to about 350℉. Add about one-third that amount of butter, being careful, as the butter will sizzle briefly. Meanwhile, coat the rabbit with the seasoned flour, shaking off the excess. Immediately add the rabbit to the skillet and fry until golden brown, about 1 1/2 minutes per side. Drain on paper towels. Serve immediately.

To serve, cut each tenderloin diagi=onally into slices 1/4-inch thick and arrange in a crescent around the edges of a salad plate. Pour about 2 tablespoons of Mustard Sauce in the center of each plate.

Mustard Sauce

1/2 cup heavy cream

1/2 cup sour cream’6 tablespoons Creole mustard

2 teaspoons Worcestershire sauce

1 1/2 teaspoons prepared mustard

1/2 teaspoon salt

1/4 teaspoon black pepper

1/8 teaspoon white pepper

1/8 teaspoon cayenne pepper

1/8 teaspoon dried sweet basil leaves

Combine all the ingredients in a 1-quart saucepan over medium-low heat. Simmer and stir until thickened, about 15 to 20 minutes, stirring constantly. Cool to room temperature. Makes about 1 cup.

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Enjoy!!!

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