Rabbit With Mustard from Two Fat Ladies: Gastronomic Adventures (with Motorbike and Sidecar) by Clar
In their brilliant book The Complete Mustard, Robin Weir and Ros Mann give this traditional recipe. I love it and serve it often. My mother was Australian so I find it impossible to be sentimental ...
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Ingredients
- 4-6 tbsp Dijon mustard
- 2 shallots, finely chopped
- salt
- freshly ground pepper
- 1 tbsp olive oil
- 115 g/4 oz unsalted butter
- 1 rabbit, quartered
- a bunch of parsley, finely chopped
- 300 ml/½ pint double cream
- 4 tbsp brandy
- 225 g/8 oz button mushrooms, sliced
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