Roasted Rabbit Tenderloins With Creole Mustard Spaetzle, Southern Cooked Greens, And Ham Hock Gravy Recipe

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Emeril Lagasse on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1/2 cup whole milk

2 1/2 tablespoons paprika

1 tablespoon molasses

1 tablespoon chopped fresh parsley

Freshly ground black pepper

2 pounds greens, such as mustard, kale, or collard, well rinsed and stems removed

2 tablespoons unsalted butter

1 cup chopped yellow onions

3 tablespoons vegetable oil

1 cup plus 2 tablespoons all-purpose flour

2 tablespoons packed dark brown sugar

1 teaspoon minced garlic

1/8 teaspoon salt

1/4 cup beer

4 (4-ounce) rabbit tenderloins

1/4 pound bacon, diced

1 cup chopped green bell peppers

1 tablespoon cayenne pepper

3 tablespoons olive oil

1/2 cup chopped celery

1 cup thinly sliced yellow onions

Southern Cooked Greens, recipe follows

2 tablespoons all-purpose flour

1 cup dry red wine

6 cups veal stock

1 large egg

1 3/4 teaspoons salt

1 tablespoon dried oregano

2 medium ham hocks (about 11/2 pounds)

Ham Hock Gravy, recipe follows

1/2 cup all-purpose flour

1 tablespoon tomato paste

1 tablespoon onion powder

1/2 cup dried fine bread crumbs

1 tablespoon unsalted butter

1 teaspoon finely ground black pepper

1 1/2 teaspoons rice wine vinegar

1 teaspoon vegetable oil


1 tablespoon black pepper

2 tablespoons garlic powder

1/4 cup plus 1 tablespoon Creole mustard, or other spicy, whole-grained mustard

4 teaspoons Emeril's Original Essence or Creole Seasoning, divided, recipe follows

2 tablespoons salt

3 large eggs, lightly beaten

1 tablespoon dried thyme

1/2 teaspoon fresh lemon juice

Creole Mustard Spaetzle, recipe follows

1/3 cup whole milk

1/8 teaspoon crushed red pepper

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