Paul Prudhomme’s Rabbit Tenderloin with Mustard Sauce

Name: Paul Prudhomme’s Rabbit Tenderloin with Mustard Sauce
Yield: Serves 6 as a Starter
Cuisine: United States
Ingredients: ⅛ teaspoon ground red pepper (preferably cayenne); ⅛ teaspoon dried basil; 6 tablespoons Creole or other sweet strong mustard; 1½ teaspoons English mustard; 2 teaspoons Worcestershire sauce; ½ teaspoon salt; 2½ oz (65 g) flour; ⅛ teaspoon ground coriander; 4 fl oz (120 ml) double cream; 6 × 2-5 oz (50-75 g) boneless rabbit tenderloins; 4 fl oz (120 ml) soured cream; ⅛ teaspoon ground white pepper; ½ teaspoon onion powder; ¾ teaspoon garlic powder; ¼ teaspoon ground red pepper (preferably cayenne); 1 teaspoon salt; ¼ teaspoon ground black pepper; Vegetable oil and unsalted butter for frying; ¼ teaspoon dried basil

Preparation info

Serves
6
as a Starter

Difficulty
Medium

Appears in

Floyd's American Pie

By Keith Floyd

Published 1989

About

Ingredients

6 × 2-5 oz (50-75 g) boneless rabbit tenderloins
2½ oz (65

Americas
United States
Dinner
Starter
Gluten-free

Method

First make the Mustard Sauce. Combine all the ingredients in a saucepan over medium-low heat. Simmer, stirring constantly, for about 15-20 minutes or until thickened. Cool to room temperature. You should have about 8 fl oz (250