Recipe for Rabbit with Grainy Mustard 
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Yield:
4
Ingredients:
Amount Ingredient
6 x rabbit or chicken joints about 900g
total weight
1 x salt and freshly ground black pepper
25 gm plain flour
2 tbl oil
15 gm butter
2 clv garlic peeled and crushed
275 gm shallots or button onions peeled and halved if large
225 gm carrots peeled and thickly sliced
750 ml white wine
300 ml chicken stock
4 tbl wholegrein mustard
60 ml crime fraiche (optional)
Instructions:
Instructions: Season the rabbit joints with salt and pepper and toss in half of the flour.

Heat the oil and butter in a 2.3 litre flameproof casserole on the boiling plate.

Add the rabbit joints and brown on all sides then transfer the rabbit to an ovenproof dish using a slotted spoon and place in the simmering ovento keep warm.

Place the casserole on the simmering plate and add the garlic onions and carrots.

Cook for 3 to 4 minutes then stir in the remaining flour.

Add the wine and bubble for 1 minute. Add the chicken stock and mustard stir well and bring to the boil.

Let bubble for 2 to 3 minutes.

Return the browned rabbit joints to the casserole then cover and cook in the simmering ovenfor 1 1/ to 1 3/4 hours or until the rabbit is very tender.

Transfer the rabbit and vegetables to a warmed serving dish using a slotted spoon.

Place the casserole on the boiling plateand let the sauce bubble for 2 to 3 minutes to reduce if necessary.

Correct the seasoning and stir in the
creme fraiche if using.

Pour the sauce over the rabbit and garnish with herbs.

Serve with shredded cabbage.

Serves 4

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