Paillard of Rabbit

5.0(6)

by Craig Claiborne

Dinner, Main Course

Servings

4 servings

Total time

15 min

Calories / serving

—

Ingredients (11)

serves

8 lean pieces of rabbit loin trimmed of all gristle and outer membranes, about 1 1/4 pounds
Salt to taste, if desiredsalt
Freshly ground pepper to tastepepper
2 tablespoons melted butterbutter
2 tablespoons butter at room temperaturebutter
1 tablespoon Dijon-style mustardmustard
1 tablespoon finely chopped parsleyparsley
1 teaspoon Worcestershire sauceworcestershire
2 teaspoons lemon juicelemon-juice
Salt to taste, if desiredsalt
Freshly ground peppper to taste

Instructions (4 steps)

01Put 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. Sprinkle on both sides with salt and pepper.
02Brush the slices on both sides with melted butter.
03Heat 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.

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Not rich — missing servings, total time, or calories.