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Le Filet De Lapin A La Moutarde
Yields: 6 serving(s)
Ingredients
- 6 rabbit filets
- 1 cup(s) white wine
- 1 pinch thyme
- 2 bay leaves
- 2 tablespoon(s) oil
- 3 tablespoon(s) creole mustard
- 1 cup(s) heavy cream
- Salt; to taste
- Pepper; to taste
Directions
- Marinate the rabbit filets in 1/2 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.
- : [ the legends of louisiana cookbook; sheila ainbinder;.
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