Braised rabbit with tarragon mustard sauce
- January 2016
- Serves 4-6
- Hands-on time 30 min, simmering time 45 min
Debbie Major shares her recipe for mustard-braised rabbit which is full of flavours from white wine, shallots and tarragon.
- 26.6g (11.6g saturated)
- 7.7g (2.6g sugars)
You might need to add more stock or water after step 4 if your sauce has reduced too much while cooking.
This dish will keep overnight in the fridge. Reheat gently until piping hot to serve.
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