Tonight we're having our dinner club over to the house. The last time our group got together, a couple of the members mentioned that they had never tried rabbit. So since I was assigned the main course and had a couple of bunnies in the freezer, I thought I'd make Lapin à la Moutarde (Rabbit in a Mustard Cream Sauce). I'm serving it over pappardelle noodles with french style green beans and homemade peasant bread on the side. For the wine pairing, I have a nice rosé from the Jura region of France.
I just love making "fancy pants" dinners once in a while.
Thanks, Snip!If I had access to all the lovely foods and wine you prepare and enjoy, I would need a forklift to get me out of my house
Once again, it sounds fabulous Steve
Looks very good.... how was it? I've been thinking about trying the recipe, too....Bombay Potatoes as a veggie main...
It was quite tasty (the way I made it). I didn't measure the amount of "curry" I used--my friend's curry powder/g. marsala is to die for.Looks very good.... how was it? I've been thinking about trying the recipe, too.
Tonight we're having our dinner club over to the house. The last time our group got together, a couple of the members mentioned that they had never tried rabbit. So since I was assigned the main course and had a couple of bunnies in the freezer, I thought I'd make Lapin à la Moutarde (Rabbit in a Mustard Cream Sauce). I'm serving it over pappardelle noodles with french style green beans and homemade peasant bread on the side. For the wine pairing, I have a nice rosé from the Jura region of France.
I just love making "fancy pants" dinners once in a while.
Here is the Lemon and Ginger Chicken we made last night and also the fried rice, first time we have made it and it was delicious