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    sharleneb

    Chef #2061125

    Joined: Nov 11, 2011

    My Journal

    Reviewed Rabbit in Mustard Sauce

    "Amazing. I hydridized by both coating the rabbit with dijon and dredging it (do be careful not to burn while browning). Used course stone-ground mustard for the sauce. Invest the time in making a good stock for this recipe...I had some frozen duck stock on hand (sick tradition of having a "mother stock" that we add to over time, haven't killed an..."

    Nov 22, 2011 on Food.com

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