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Pappardelle in Braised Rabbit Mustard Sauce

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Boneless Rabbit Cut into pieces
3 tbsp Olive oil
2 Onions Chopped
2 cups Plain Flour To cover the rabbit pieces
2 tbsp Plain Flour
1 cup White wine
1 tbsp Maille Wholegrain Mustard
1 tbsp Maille Dijon Mustard
1 cup Elmlea Double
2 1/2 cups Knorr Chicken Stock Pot
500gr Pappardelle
Fresh Parsley To serve

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Pappardelle in Braised Rabbit Mustard Sauce

  • Medium



Of all the ways i’ve cooked rabbit before, this by far is my favourite.

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On medium heat, heat the olive oil in a shallow pan and then place the rabbit pieces and brown for about 4 minutes on each side. Remove onto a plate.


Using the same olive oil, saute the onions until transparent. Add the 2 tbsp of flour and mix well. Then, add the Maille Wholegrain Mustard and stock, and bring to a simmer.


Place the rabbit pieces back into the pan and bring back to a simmer. Add the Maille Dijon Mustard and double cream and let it simmer for about 40 minutes on low heat. Serve with your favourite pasta or as a stew with fresh crusty bread.

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