LeBeau's

Chef Coy LeBeau
Dylan Feenker
104 N. Section St.
Fairhope, AL
251-929-2320

Creole Mustard Rubbed Rabbit with Oregano Buerre Blanc,
Crabmeat Au Gratin Stuffed Mirliton with Buerre Rouge,
Truffled Duck Breast with Cognac-Cherry Demi-Glace,
Portobello Spring Mix Salad

Creole Mustard Rubbed Rabbit
with Oregano Buerre Blanc

• 2 rabbits, cleaned and dressed
• 6 oz. Creole mustard
• Steak seasoning (your preference)

Cut rabbit into pieces and rub with Creole Mustard and seasoning. Sauté on medium heat until brown, approximately 10 minutes. Finish in a 300 degree oven for 10 minutes.

Buerre Blanc:

• 2 cups white wine
• 1/4 cup heavy cream
• 1 lb. unsalted butter at room temperature
• 1 tsp. oregano

Reduce white wine in a sauté pan until almost evaporated. Add heavy cream. Reduce and add softened butter. Add oregano. Drizzle over prepared rabbit.

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• 1 stick of butter
• 1 cup chopped onion
• 1/2 cup chopped celery
• 1/2 cup chopped bell pepper
• 1/2 cup all purpose flour
• 1 – 14 oz. can evaporated milk
• 2 egg yolks
• Pinch of liquid crab boil
• Steak seasoning (your preference)
• 5 oz. grated cheddar cheese
• 5 oz. grated gruyere cheese
• 1 cup crabmeat
• 6 mirlitons, halved, seeded and boiled until fork tender

Sauté onion, celery, and bell pepper in butter over medium high heat. Season. Add flour, stir until smooth over medium low heat. Add milk, egg yolks and a pinch of crab boil liquid. Blend well. Season. Add crabmeat and cheeses. Place in the cooked mirliton halves. Bake at 350 degrees for 15 minutes.

Buerre Rouge:

Incorporate a small amount of red wine reduction into Buerre Blanc. Drizzle over baked mirlitons.

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• 6 duck breasts
• Steak seasoning (your preference)
• 16 oz. Demi-glace
• 2 oz. cognac
• 1 pt. fresh cherries
• 2 Tbsp. butter
• Truffle oil

Season duck breast and sauté over medium high heat for 3-4 minutes on each side. Finish in a 275 degree oven for 5 minutes. Simmer cognac in a saucepan until alcohol burns off. Add cherries and demi-glace. Simmer for 10 minutes and add butter. Serve over prepared duck breast. Drizzle with truffle oil.

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• 16 oz. pkg. spring mix
• 4-6 portobello caps, cleaned
• 10-12 shallots, sliced
• Cooking oil
• 4 Roma tomatoes, sliced
• 1 cup flour
• Blue Cheese dressing

Lightly coat portobello caps with oil. Bake until tender, 10-15 minutes in a 300 degree oven. Dust shallots with flour. Fry in cooking oil until golden brown. To assemble salad, divide greens onto 6 plates. Place mushrooms in center of greens. Arrange tomato slices around edge of plate. Top with dressing and garnish with shallots.

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