Ingredients
- 2 (3-pound) rabbits or 8 rabbit legs
- 4 cups unsalted chicken stock or water
- 2 cups dry white wine, preferably a Chardonnay or white Burgundy
- 6 tablespoons vegetable oil
- 2 tablespoons unsalted butter
- Salt and freshly ground black pepper
- 2 tablespoons all-purpose flour
- 2 dozen small pearl onions, peeled
- 1/2 pound button mushrooms
- 1 tablespoon mustard seeds
- 4 sprigs tarragon, leaves only: 1/2 the leaves whole, 1/2 finely chopped
- 4 tablespoons Dijon mustard
- 1 tablespoon mustard powder
- 1/2 cup croutons
- 1 ounce chives, finely chopped
Description
Food Network Invites You To Try This Lapin A La Dijonnaise Recipe From Emeril Live.
Food Network
View Full Recipe
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter