Le Filet De Lapin A La Moutarde
Cook like a famous French chef with this simple recipe that uses rabbit fillets and creole mustard.
Yield
6 servingsPrep
15 minCook
15 minReady
30 minTrans-fat Free, Low Carb, Sugar-Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
rabbit loins (filets)
|
* |
| 1 | cup |
white wine
|
*
|
| ½ | teaspoon |
thyme
|
*
|
| 2 | each |
bay leaves
|
*
|
| 2 | tablespoons |
vegetable oil
|
|
| 3 | tablespoons |
creole mustard
|
* |
| 1 | cup |
heavy whipping cream
|
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
rabbit loins (filets)
|
* |
| 237 | ml |
white wine
|
*
|
| 2.5 | ml |
thyme
|
*
|
| 2 | each |
bay leaves
|
*
|
| 3E+1 | ml |
vegetable oil
|
|
| 45 | ml |
creole mustard
|
* |
| 237 | ml |
heavy whipping cream
|
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
Directions
Marinate the rabbit filets in ½ cup of the wine and the thyme and bay leaves for 24 hours.
Sauté 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.
