Le Filet De Lapin A La Moutarde
|1||salt, to taste|
|1||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.