Le Lapin à la Moutarde from Magrets & Mushrooms: More Country Recipes from South-West France by Jean
Mustard gives some oomph to the rather delicate flavour of rabbit. There are many ways of combining the two, but the following is typical.
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Ingredients
- 2 tbsp chopped tarragon
- 100 ml Banyuls wine
- salt
- pepper
- 200 ml crème fraîche
- 2 tbsp grainy French mustard
- 1 rabbit, jointed
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