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Cullen's Pecan Crusted Rabbit

1/2 cup Bread crumbs
1 cup Pecan pieces
1/4 cup Creole mustard
    (or whole grain mustard)
4 x Rabbit tenderloins - (abt 3 oz ea)
1/4 cup Vegetable oil
2 tbl Olive oil
1/4 cup Chopped onions
1/4 cup Chopped green onions
1/4 cup Chopped celery
1/4 cup Chopped green bell peppers
2 tbl Minced seeded jalapeno peppers
1 1/2 tbl Minced garlic
2 tbl Chopped fresh basil
2 tsp Chopped fresh thyme
2 tsp Chopped fresh oregano
2 x Bay leaves
2 1/2 cup Peeled, seeded, chopped tomatoes
3 cup Chicken stock
1 pch Cayenne pepper
    Salt to taste
    Freshly-ground black pepper to taste
4 tbl Cold unsalted butter - (1/2 stick) cubed
2 cup Southern Cooked Greens

 Method :
Preheat the oven to 400 degrees.
In a food processor, pulse the bread crumbs, pecan pieces and spices together. Pulse for 1 minute. Season the tenderloins with salt and pepper. Rub each tenderloin with the mustard, covering the tenderloin completely. Dredge the tenderloin in the pecan crust mixture.
In a saute pan, heat the vegetable oil. When the oil is hot, pan-fry the tenderloin for 2 to 3 minutes on each side. Place the rabbit in the oven and roast for 2 minutes.
In a saucepan, heat the olive oil. Add the onions, green onions, celery, bell peppers, jalapenos, and garlic. Saute for 2 minutes. Add the herbs and continue sauteing for 1 minute. Stir in the tomatoes and stock. Season with cayenne, salt and pepper. Simmer the sauce for about 30 minutes. With a hand-held blender, puree the sauce until smooth. Whisk in the cold butter, a few cubes at a time until all the butter is incorporated into the sauce. Re-season with salt and pepper.
To assemble, mound the greens in the center of the plate. Arrange the tenderloin on top of the greens. Spoon the sauce over the top.
This recipe yields 4 servings.