Title: Le Filet De Lapin a la Moutarde
Categories: Game Cajun
Yield: 6 Servings

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; to taste
		Pepper; to taste

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

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