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Ingredients
THE PAILLARD
8 lean pieces of rabbit loin trimmed of all gristle and outer membranes, about 1 ¼ pounds
Salt to taste, if desired
Freshly ground pepper to taste
2 tablespoons melted butter
THE SAUCE
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
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.
Private Notes