Master Recipe: Roast Rabbit With Mustard-Wine Sauce

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SF Gate


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2 fresh rabbits, about 3 pounds each

12 peeled garlic cloves

2 tablespoons Dijon mustard

2 tablespoons olive oil

Salt and pepper to taste

4 tablespoons cold butter, cut up

1 cup California Chardonnay

2 cups chicken broth

2 teaspoons cornstarch dissolved in 2 tablespoons cold water

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