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| | Tasso and Mozzarella Stuffed Rabbit with Cascabel Cream :: (Site not responding. Last check: 2007-11-04) |
 | | Cook rabbit: Preheat oven to 350°F. Cover rabbit tenderloins with plastic wrap and pound thin with a meat mallet. |
 | | Brush rabbit all over with egg mixture and cover with breadcrumbs, patting to coat. |
 | | Transfer to a baking sheet and bake for 8 minutes, or until a meat thermometer inserted in the center registers 145°F. Make cream: In a small saucepan, bring cream, white wine, cascabels, shallot, Creole seasoning, salt and white pepper to taste to a boil. |
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