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Rabbit in tarragon cream sauce
 
 
4 ServingsPTM40 min

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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Directions

  1. Sprinkle the rabbit with salt and pepper and cover with half of mustard.
  2. Chop and shred scallops.
  3. Heat butter in pressure cooker and close screws.
  4. Add shallots and half of tarragon.
  5. Pour the wine and the fond along the edge of the pan, bring it to the boil.
  6. Close the pan and let the meat cook for approx.
  7. 15 minutes at pressure 2.
  8. According to the operating instructions, press the pan.
  9. Remove the rabbit bolts from the pan and keep warm.
  10. Allow the casserole to boil down to 2 1/2 dl on high heat.
  11. Stir in the culinary and remainder of the mustard.
  12. Season the sauce with the rest of tarragon, salt and pepper.
  13. Serve sauce over or with rabbit.
  14. Tasty with boiled potatoes and red cabbage..

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Nutrition

410Calories
Sodium0% DV2.231mg
Fat38% DV25g
Protein72% DV36g
Carbs1% DV3g
Fiber16% DV4g

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