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 Lapin a La Dijonnaise Recipe - Food.com
butter, chicken thigh, croutons, chicken stock, oil, tarragon, pepper, mustard powder, mustard seed, chives, button mushroom/champignon, onion, rabbit, mustard, salt, white wine, wine, water, flour
I saw this recipe tonight on Emeril (who I really don't like), but Daniel Boulud was featured (who I do like) and this looks like a great recipe to save! It is a rabbit recipe, though I am plannin...
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|  Lapin a la Dijonnaise – Recipes Network
butter, croutons, chicken stock, oil, tarragon, pepper, mustard powder, mustard seed, chives, button mushroom/champignon, onion, rabbit, mustard, salt, white wine, wine, water, flour
Step 1 Place a rack in the lower third of the oven and preheat the oven to 350 degrees F. Step 2 If you are using whole rabbits, place a rabbit flat on a cutting board. Separate the two back legs. ...
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Belgian Rabbit with Prunes in Wine Sauce - Recipe #20497 - Foodgeeks
butter, orange peel, oil, thyme, pepper, peppercorn, parsley, juniper, cloves, bay leaf, prune, onion, rabbit, apple cider vinegar, salt, red wine, wine, water, flour
Try this recipe for Belgian Rabbit with Prunes in Wine Sauce on Foodgeeks.com
MARINADE: Combine all ingredients for marinade in large plastic bag. Place bag in shallow glass, stainless steel or plasti...
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