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| Le Filet De Lapin A La Moutarde Recipe |
Category: Game
Rating:
N/A
Servings: 6
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Ingredients
6 rabbit filets
1 cup white wine
1 pinch thyme
2 bay leaves
2 tablespoon oil
3 tablespoon creole mustard
1 cup heavy cream
1 salt; to taste
1 pepper; to taste
Cooking 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.
: { Submitted by Chef Michel Marcais, La Fete 1984 }
: [ The Legends of Louisiana Cookbook; Sheila Ainbinder; ISBN 0-671-70817-1 ] Submitted By WARING@IMA.INFOMAIL.COM (SAM WARING) On SAT, 05 AUG 95 223535 GMT
game
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