Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 rabbit filets
1 c white wine
1 pn thyme
2 bay leaves
2 tb oil
3 tb creole mustard
1 c heavy cream
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.

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 CONEJO EN SALSA DE CHOCOLATE

: [ 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

,N0^00000

-----

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