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