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This dish was created by Chef Gerard Maras when he was at Mr. B's. I think it's a great example of how new dishes can be created that still have a distinctly Creole flavor. It's tenderloin of rabbit, cooked with a great deal of heat to sear the outside of the meat and keep the inside nice and juicy. This is terrific as is, but is also good with pasta or rice. The ultimate mushrooms with this would be chanterelles.
- 3 Tbs. flour
- 3 Tbs. butter
- 3 cups rich stock (rabbit, veal or chicken)
- 3 whole rabbit tenderloins, cubed
- Salt and pepper
- 2 Tbs. vegetable oil
- 1/4 cup chopped onion
- 3 ripe plum tomatoes, chopped
- 2 sprigs fresh thyme, leaves only (or 1 tsp. dried)
- 3 cups whole wild mushrooms, or sliced shiitakes or criminis
1. Make a blond roux with the flour and the butter. Heat the stock and whisk the roux in. Keep warm.
2. Dust the rabbit pieces with salt and pepper.
3. Heat the vegetable oil in a skillet over high heat, then add the rabbit. Sear the exterior, then lower the heat to medium.
4. Add the onion, tomato, and thyme, and cook until soft. Add the stock and bring to a boil. Reduce till the sauce coats a spoon.
5. Stir in the mushrooms and warm through. Serve hot by itself or over pasta.
Serves four.