Paillard of Rabbit

11 ingredients
10 steps

Ingredients

  • 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

Directions

  1. 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. 2
    Sprinkle on both sides with salt and pepper.
  3. 3
    Brush the slices on both sides with melted butter.
  4. 4
    Heat a skillet (preferably a black skillet) until it starts to smoke.
  5. 5
    Add the rabbit pieces, two or three at a time, and cook on one side over medium-high heat about 45 seconds.
  6. 6
    Turn and cook on the other side about 45 seconds.
  7. 7
    As the meat cooks, run a spatula or pancake turner under the pieces to prevent sticking.
  8. 8
    If you prefer, the rabbit pieces could be cooked on a charcoal grill.
  9. 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. 10
    Brush this sauce over the cooked rabbit meat and serve immediately on very hot plates.

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