Title: Rabbit with Creole Mustard Sauce (Le Filet De
Categories: Cajun Game Main
Yield: 6 Servings
| | | { Submitted by Chef Michel Marcais, La Fete 1984 } |
| 6 | | Rabbit filets |
| 1 | c | White wine |
| 1 | pn | Thyme |
| 2 | | Bay leaves |
| 2 | tb | Oil |
| 3 | tb | Creole mustard |
| 1 | c | Heavy cream |
| | | Salt and pepper to taste |
Marinate the rabbit filets in 1/2 cup of the wine and the thyme and bay
leaves for 24 hours. Saute 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. Serves 6. [ The Legends
of Louisiana Cookbook; Sheila Ainbinder; ISBN 0-671-70817-1 ] Courtesy of
Shareware RECIPE CLIPPER 1.0