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Hollybee70
Rabbit in tarragon cream sauce
A tasty French recipe. The main course contains the following ingredients: meat, rabbit bolts, salt and freshly ground pepper, Dijon mustard, shallots, butter, dried tarragon, dry white wine, poultry meat (a 380 ml) and cream culinary (pack a 2 dl).
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Ingredients
Directions
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Sprinkle the rabbit with salt and pepper and cover with half of mustard.
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Chop and shred scallops.
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Heat butter in pressure cooker and close screws.
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Add shallots and half of tarragon.
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Pour the wine and the fond along the edge of the pan, bring it to the boil.
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Close the pan and let the meat cook for approx.
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15 minutes at pressure 2.
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According to the operating instructions, press the pan.
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Remove the rabbit bolts from the pan and keep warm.
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Allow the casserole to boil down to 2 1/2 dl on high heat.
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Stir in the culinary and remainder of the mustard.
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Season the sauce with the rest of tarragon, salt and pepper.
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Serve sauce over or with rabbit.
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Nutrition
410Calories
Sodium0% DV2.231mg
Fat38% DV25g
Protein72% DV36g
Carbs1% DV3g
Fiber16% DV4g
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