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9abdec7b f50b 4c90 a8fe ee6bf6f12710  2016 03 28 16 17 48
Jenny Belsito-Mbakwe
Jenny Belsito-Mbakwe

Braised rabbit legs with tarragon white wine sauce

Brown the rabbit thighs in olive oil, remove from skillet. Add tarragon sprigs, 3 chopped garlic cloves, half cup of white wine, 3 tbsp mustard, salt and pepper. Cook down and then add a half cup of creme fraiche, stir to combine/thicken.