Rabbit Tenders with Tasso and Shrimp Fettuccine
Fresh rabbit is always best, but frozen rabbit is better than no rabbit at all. A full-service meat market or butcher shop can order rabbit if they don’t stock it. Boneless, skinless chicken breasts or tenders, pounded to flatten, may be substituted for rabbit tenderloin. The flavor won’t be the same, but no one will complain.
Tasso is a Cajun specialty. It is made from cured pork, cayenne, several herbs, and spices, then smoked. The result is a firm, smoky, and tangy meat that is principally used for seasoning.
- Rabbit tenderloins - 2, butterflied
- Salt and freshly ground pepper to taste
- Flour for dusting - 1 cup
- Eggs - 3, beaten with 1 cup milk
- Dried Bread Crumbs - 1 cup
- Oil - 1/4 cup
- Heavy (whipping) Cream - 2 cups
- Tasso Ham - 2 ounces, chopped
- Raw Shrimp - 8 ounces, peeled
- Unsalted Butter - 2 tablespoons
- Green Onions - 1 bunch, chopped
- Fettuccine - 8 ounces, cooked al dente
- Romano Cheese - 2 tablespoons, grated
- Parmesan Cheese - 2 tablespoons, grated
- Basil leaves - 4 large
With the flat side of a meat mallet or the base of a heavy wine bottle, pound the rabbit until about 1/2-inch thick. Season with salt and pepper. Dust with flour, dip in the egg-milk mixture, the into the bread crumbs.
In a large saute pan or skillet, heat the oil over medium-high heat and cook the rabbit until golden brown on each side, about 2 to 3 minutes per side. Pour off the oil and add the cream, tasso, shrimp, butter, and green onions. Cook until the shrimp turn pink and opaque, about 4 to 5 minutes. Add the cooked pasta and toss. Add the cheeses and toss.
To serve: Fill two shallow bowls with the fettuccine mixture and place the rabbit tenders on top. Garnish each dish with two basil leaves.