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Rabbit stew with Dijon mustard
Fruit and vegetables
1 large
onion
, roughly chopped
2
garlic
cloves, finely chopped
6–7 fresh
tarragon
sprigs, leaves stripped from the stalks and chopped
Tins, packets and jars
3 tbsp
Dijon mustard
1 heaped tbsp
plain flour
500ml/18fl oz
chicken stock
(see tip)
Cooking ingredients
salt and freshly ground
black pepper
Dairy, eggs and chilled
50g/1¾oz duck fat or
clarified butter
60g/2¼oz full-fat
crème fraîche
Meat, fish and poultry
2 young farmed
rabbits
, about 700g/1lb 9oz each, both jointed into 6 pieces
100g/3½oz smoked bacon lardons or diced
pancetta
Other
200ml/7fl oz dry
white wine
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