Le filet de lapin a la moutarde

Yield: 6 Servings

Measure Ingredient
6 \N Rabbit filets
1 cup White wine
1 pinch Thyme
2 \N Bay leaves
2 tablespoons Oil
3 tablespoons Creole mustard
1 cup Heavy cream
\N \N Salt; to taste
\N \N Pepper; to taste
\N \N ISBN 0-671-70817-1 ] Submitted By

Marinate the rabbit filets in ½ cup of the wine and the thyme and bay leaves for 24 hours.

Saut# the rabbit lightly in the oil, then remove the rabbit from the pan. Add the remaining wine and the Creole mustard to the pan and simmer for 5 minutes. Remove from the heat and blend in the cream and salt and pepper to taste.

Slice the rabbit filets lengthwise into strips. Place the sauce over the rabbit and serve.

: { Submitted by Chef Michel Marcais, La Fete 1984 LAZY DAISY CAKE 2

: [ The Legends of Louisiana Cookbook; Sheila Ainbinder; WARING@... (SAM WARING) On SAT, 05 AUG 95 223535 GMT

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