Paillard of Rabbit

• 8 lean pieces of rabbit loin trimmed of all gristle and outer membranes, about 1 1/4 pounds
• Salt to taste, if desired
• Freshly ground pepper to taste
• 2 tablespoons melted butter
• 2 tablespoons butter at room temperature
• 1 tablespoon Dijon-style mustard
• 1 tablespoon finely chopped parsley
• 1 teaspoon Worcestershire sauce
• 2 teaspoons lemon juice
• Salt to taste, if desired
• Freshly ground peppper to taste

1. Put each piece of rabbit on a flat surface and pound without breaking the tissues to a thickness of about 1/4 inch or slightly less.
2. Sprinkle on both sides with salt and pepper.
3. Brush the slices on both sides with melted butter.
4. Heat a skillet (preferably a black skillet) until it starts to smoke.
5. Add the rabbit pieces, two or three at a time, and cook on one side over medium-high heat about 45 seconds.
6. Turn and cook on the other side about 45 seconds.
7. As the meat cooks, run a spatula or pancake turner under the pieces to prevent sticking.
8. If you prefer, the rabbit pieces could be cooked on a charcoal grill.
9. To prepare the sauce, combine the butter mustard, parsley, Worcestershire sauce, lemon juice, salt and pepper and beat to blend with a wire whisk.
10. Brush this sauce over the cooked rabbit meat and serve immediately on very hot plates.

lean, salt, freshly ground pepper, butter, butter, mustard, parsley, worcestershire sauce, lemon juice, salt, freshly ground peppper

Taken from cooking.nytimes.com/recipes/264 (may not work)