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Le Filet De Lapin A La Moutarde

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Submitted by affinity

Cook like a famous French chef with this simple recipe that uses rabbit fillets and creole mustard.

YIELD

6 servings

PREP

15 min

COOK

15 min

READY

30 min

Ingredients

6 6
EACH EACH RABBIT LOINS (FILETS) *
1 237
CUP ML WHITE WINE *
½ 2.5
TEASPOON ML THYME *
2 2
EACH EACH BAY LEAVES *
2 3E+1
TABLESPOONS ML VEGETABLE OIL
3 45
TABLESPOONS ML CREOLE MUSTARD *
1 237
1 1
X X SALT
to taste *
1 1
X 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 44g (1.6 oz)
Amount per Serving
Calories 175 98% from fat
 % Daily Value *
Total Fat 19g 29%
Saturated Fat 10g 49%
Trans Fat 0g
Cholesterol 54mg 18%
Sodium 15mg 1%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Sugars g
Protein 2g
Vitamin A 12% Vitamin C 0%
Calcium 3% Iron 0%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb, Sugar-Free, Very low in sodium, Low Sodium
 

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