Le Filet De Lapin A La Moutarde

• 6 each rabbit loins (filets)
• 1 cup white wine
• 1/2 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

1. Marinate the rabbit filets in 1/2 cup of the wine and the thyme and bay leaves for 24 hours.
2. Saute the rabbit lightly in the oil, then remove the rabbit from the pan.
3. Add the remaining wine and the creole mustard to the pan and simmer for 5 minutes.
4. Remove from the heat and blend in the cream and salt and pepper to taste.
5. Slice the rabbit filets lengthwise into strips.
6. Place the sauce over the rabbit and serve.

rabbit loins, white wine, thyme, bay leaves, vegetable oil, creole mustard, heavy whipping cream, salt, black pepper

Taken from recipeland.com/recipe/v/le-filet-de-lapin-moutarde-1523 (may not work)