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How To make Le Filet De Lapin A La Moutarde

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Ingredients
6
each
rabbit filets
1
cup
white wine
1/2
teaspoon
thyme
2
each
bay leaves
2
tablespoon
oil
3
tablespoon
creole mustard
1
cup
heavy cream
1

salt, to taste
1

pepper, to taste

Directions:
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.

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