Rabbit Tenderloin With Sauteed Spinach And Creole Mustard Sauce

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 cup flour
• 5 teaspoons cajun seasoning (chef paul prudhomme's lamb 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
• 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

Recipe

• 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 rabbit sausage (if you wish to reduce the time and preparation, omit the sausage).