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Ingredients

• 1 rabbit, deboned and cut into 1-inch cubes (about 2 1/2 pounds)
• 6 slices bacon
• 1/2 cup pecan pieces, roughly chopped
• 1 teaspoon salt
• 1/2 teaspoon cayenne
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon dried thyme
• 1/4 cup chopped green onions
• 1/4 cup chopped parsley
• 1 tablespoon Emeril's Creole Seasoning
• 2 tablespoons olive oil
• 1 small garlic cloves, thinly sliced
• 1/4 cup chopped shallots
• 2 cups cooked cannellini beans
• Salt
• Freshly ground black pepper
• 1 cup chiffonade fresh spinach
• 2 cups veal reduction
• 2 teaspoons fresh thyme leaves
• 1 tablespoon butter
• Parsley, for garnish

Description

Grilled Rabbit Sausage Over Stewed White Beans

Emerils