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Rabbit with pasta and chanterelles
Rabbit with pasta and chanterelles
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This is a French country classic in the autumn when you can find both rabbit legs and chanterelles in the shops. This is a different recipe that will surprise your dinner guest. The trick to success is to cook the meat slowly on low heat, otherwise it will become dry quickly.

Ingredient List for 2 servings:
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2 Rabbit legs
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500 gr Chanterelles
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2 tablespoons Butter
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3 teaspoons Mustard
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100 ml White wine
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250 ml Heavy cream
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30 gr Parsley
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200 gr Pasta
Instructions:
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Fry the rabbit legs in butter on both sides in a frying pan on low heat. If you cook it on to high heat the meat will be to dry.
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In the mean while: Clean the chanterelles and fry together with butter and parsley in a frying pan, make sure you keep them warm in a bowl when they are done.
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Cook the pasta according to the instructions on the package.
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Place the rabbit legs on a plate and cover them so they keep warm.
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In a casserole mix the white wine, heavy cream, and the mustard together.
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Put the rabbit legs in the casserole and cover them with the sauce.
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Serve the rabbit together with the pasta, the sauce and the chanterelles.
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