Paillard of Rabbit

Name: Paillard of Rabbit
Total time: 15 min
Yield: 4 servings
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

By Craig Claiborne

Total Time: 15 minutes
Rating: 5(6)
Comments: Read comments

Featured in: FOR AMERICAN TABLES, A RUN ON RABBIT

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Ingredients

Yield:4 servings

The Paillard

8lean pieces of rabbit loin trimmed of all gristle and outer membranes, about 1¼ pounds
Salt to taste, if desired
Freshly ground pepper to taste
2tablespoons melted butter

The Sauce

2tablespoons butter at room temperature
1tablespoon Dijon-style mustard
1tablespoon finely chopped parsley
1teaspoon Worcestershire sauce
2teaspoons lemon juice
Salt to taste, if desired
Freshly ground peppper to taste

Ingredient Substitution Guide

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Preparation

Step 1
Put each piece of rabbit on a flat surface and pound without breaking the tissues to a thickness of about ¼ inch or slightly less. Sprinkle on both sides with salt and pepper.
Step 2
Brush the slices on both sides with melted butter.
Step 3
Heat a skillet (preferably a black skillet) until it starts to smoke. Add the rabbit pieces, two or three at a time, and cook on one side over medium-high heat about 45 seconds. Turn and cook on the other side about 45 seconds. As the meat cooks, run a spatula or pancake turner under the pieces to prevent sticking. If you prefer, the rabbit pieces could be cooked on a charcoal grill.
Step 4
To prepare the sauce, combine the butter mustard, parsley, Worcestershire sauce, lemon juice, salt and pepper and beat to blend with a wire whisk. Brush this sauce over the cooked rabbit meat and serve immediately on very hot plates.