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Rabbit with Mustard and Champagne
- Serves
4
- Difficulty
Easy
By Keith Floyd
Published 1988
Ingredients
- Oil for frying
2 oz 50 g 1
Method
Heat the oil and butter in a pan and quickly fry the rabbit pieces until golden brown. Add the shallots and garlic and cook for a further minute. Add the Champagne and bouquet garni and season. Cover the pan with a lid and
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