Pan Fried Rabbit
2 Rabbit Hind Quarters (Farm Raised)
3 C Seasoned White Flour
Egg Wash
About 1 ½ C vegetable oil
Steamboat ‘Cajun Spice’ All Purpose Seasoning
For Sauce:
¼ C Olive Oil
¼ C Prosciutto (medium diced)
5 large button mushrooms (medium diced)
¼ C green onion, including bottoms (thinly sliced)
½ C good, dry champagne
2 C heavy whipping cream
Steamboat ‘Cajun Spice’ All Purpose Seasoning ‘to taste’
1 T of fresh chopped Italian parsley
¼ C fresh sliced green onions (for garnish)
Fresh shredded Asiago cheese (for garnish)
First, take the 2 rabbit legs and debone them, keeping the thigh meat intact and in one piece. Make sure to use a farm raised rabbit as wild rabbit will be too tough for this type of preparation. Place the two pieces of thigh meat on a cutting board, cover with plastic wrap and pound them with a mallet/meat tenderizer and set aside.
In a large skillet or sauté pan, heat the vegetable over a medium flame. Season the rabbit with the all purpose seasoning, then pass them through the egg wash, then into the seasoned white flour making sure that they are completely coated. Place them into the hot oil and continue to cook them until they are a light golden color on each side. This should take about 3-4 minutes per side. When they are done remove them from the pan and place them onto paper towels to drain the excess oil.
To start the sauce, place a large skillet over medium heat. Add the olive oil and allow it to preheat for a minute, then add the prosciutto and allow it to cook for about 2-3 minutes. Next add the mushrooms and green onion and sauté for about 3 more minutes. Deglaze the pan with the champagne and allow it to reduce by two thirds. When the champagne is reduced, add the heavy whipping cream and allow it to reduce to desired thickness. Season to taste with the all purpose seasoning and finish with the fresh chopped parsley.
To plate the dish, place your favorite type of pasta, i.e. penne, angel hair, bow tie, on a serving plate. Place the pan fried rabbit on the pasta as a bed, then spoon the sauce over the pasta and rabbit. Garnish with fresh sliced green onion and shredded asiago cheese.