Rabbit was a regular special menu item at the Columns Hotel, I worked there under Chef Chris Canan and Sous Chef Bryan Coates. Crickhollow Farm out of Jayess, MS would deliver whole rabbits along with fresh herbs and edible flowers on a weekly basis. This was around the years 1986-1988, and way before the farm to table movement became a trendy option for restaurants, Chef Canan was way ahead of his time, and it was one of the reasons I enjoyed working under his wing.
As soon as the rabbits were received we would immediately break them down, meaning, we would separate the forequarter, hindquarter, and loin, then debone all the pieces. Once the butchering was completed the rabbit was then placed into a marinade for several days, up to a week. The marinade was made from white wine, olive oil, fresh garlic, fresh chopped herbs including thyme, rosemary, and basil, some salt and black pepper.
The rabbit was always cooked in the same fashion, once an order came into the kitchen, the marinated rabbit, loin section was carefully removed from the marinade and lightly dusted with seasoned flour, then pan sautéed in clarified butter until browned on both sides, then into the hot oven to finish cooking for about 10-15 minutes.
Each week a new sauce would be rotated for the rabbit, my favorite was the au Poivre sauce, or with pepper sauce. Green peppercorns and pimentos provide the spice and heavy cream makes the sauce.
This recipe, found on pages 96 – 97 in my new cookbook Complete Cajun Cookbook (available at Amazon and local bookstores), is a preview recipe, I hope you like it as much as we do! Click on the recipe page images for a larger view.
Bon appetite!
