Cooking Index - Cooking Recipes & IdeasGrilled Rabbit Sausage Over Stewed White Beans Recipe - Cooking Index

Grilled Rabbit Sausage Over Stewed White Beans

Type: Game
Courses: Main Course
Serves: 4 people

Recipe Ingredients

1   Rabbit - (abt 2 1/2 lbs) - deboned, and
  Cut into 1" cubes
6   Bacon
1/2 cup 73g / 2.6ozPecan pieces - roughly chopped
1 teaspoon 5mlSalt
1/2 teaspoon 2.5mlCayenne
1/2 teaspoon 2.5mlFreshly-ground black pepper
1 teaspoon 5mlDried thyme
1/4 cup 15g / 0.5ozChopped green onions
1/4 cup 36g / 1.3ozChopped parsley
1 tablespoon 15mlCreole Seasoning - see * Note
  For The Beans
2 tablespoons 30mlOlive oil
1 tablespoon 15mlGarlic cloves - thinly sliced (small)
1/4 cup 36g / 1.3ozChopped shallots
2 cups 320g / 11ozCooked cannellini beans
  Salt - to taste
  Freshly-ground black pepper - to taste
1 cup 237mlChiffonade fresh spinach
2 cups 474mlVeal reduction
2 teaspoons 10mlFresh thyme leaves
1 tablespoon 15mlButter
  Parsley - for garnish

Recipe Instructions

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning"} recipe which is included in this collection.

For the sausage: Mix all the ingredients in a large bowl. Grind the mixture in a meat grinder fitted with a 1/4-inch die or coarsely grind in a food processor fitted with a metal blade. Form a teaspoon of the mixture into a small ball and pan-fry for a minute on each side to test the seasoning.

Form the mixture into 3-inch patties, 1/4-inch thick. In a large saute pan, over medium heat, add the oil. When the oil is hot, pan-fry the patties for 3 to 4 minutes on each side.

For the Beans: Heat the oil in a saute pan, over medium heat. Fry the garlic slices until golden, about 1 minute, stirring constantly. Remove and drain on paper towels. Add the shallots and beans to the pan. Season with salt and pepper. Saute for 2 to 3 minutes. Add the spinach. Season with salt and pepper. Saute for 1 minute. Add the veal reduction and bring to a simmer. Cook for 2 minutes. Stir in the thyme and continue to simmer for 1 minute. Remove from the heat and stir in the butter.

To serve, spoon the bean mixture in the center of each plate. Lay 2 patties against each other over the beans. Garnish with parsley.

This recipe yields 4 to 6 servings.

EMERIL LIVE with Emeril Lagasse - (Show # EM-1D11) - from the TV FOOD - NETWORK


Average rating:

Unrated, please add a rating

Submit your rating:

Click a star to rate this recipe.