Update my dinner status, I'm making this tonight.
Servings: 6 Servings
Total Time (median): tell us
Ingredients
Preparation
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 From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini
