Commander's Palace Rabbit with Mustard Greens

This special recipe, by Jamie Shannon, Executive Chef of Commander's Palace in New Orleans, won First place at the Napa Valley Mustard Festival.

The full name of this recipe is Mustard Buttermilk Marinated Fried Onion Garlic Rabbit with Sauté of Mustard Greens and Baby Spinach over Jalapeno Corn Bread and Homemade Worcestershire Sauce.

2 1/2 to 3 pound rabbit, cut into 8 pieces

1 part Maison Louisianne Creole Mustard, to marinate
2 parts buttermilk to marinate
1 oz. cane vinegar (may substitute other vinegar) to marinate

Marinate rabbit in 1 part Maison Louisianne Creole Mustard, 2 parts buttermilk with 1 oz. cane vinegar and cracked black pepper. Marinate overnight.

GREENS:

1 large bunch mustard greens, stemmed, cleaned, and diced
1 large bunch spinach, cleaned and stemmed
3 oz. bacon, cut into thin strips, rendered until crisp, save fat, place crisp bacon on dry napkin

1 diced onion

BATTER MIXTURE:

1 pound flour
2 oz. kosher salt
1/2 oz. black pepper, fresh ground
1 ea. crushed dried cayenne
3 oz. crushed garlic

1 small diced onion

METHOD:

Take bacon fat with one diced onion and sweat.

When clear, add mustard greens.

Sauté until bright green, then add spinach, sauté. Season with vinegar, salt, and pepper to taste and set aside.

RABBIT:

Take rabbit and roll in batter mixture.

Shake off any excess batter and fry at 350F degrees until golden brown, approximately 5 minutes.

Note: Juices should run clear when poked with a knife and you can finish in the oven.

ASSEMBLY:

Place drained greens on plate, then corn bread.

Add fried rabbit and sauce with homemade Worcestershire and garnish with bacon crisps.

Commander's Palace is arguably the best restaurant in New Orleans, if not the world!

When in New Orleans, stop by Commander's Palace, 1403 Washington Avenue.