Braised Rabbit With Mustard Sauce

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2 (about 3-1/4 lb/1.6 kg each) rabbits , cut into pieces and reserving liver and kidneys

2 tbsp lemon juice

1/2 tsp pepper , approx

1 tsp salt , approx

2 tbsp olive oil

1/4 cup butter

2/3 cup minced shallots

2 cloves garlic , minced

1 cup dry white wine

8 thinly sliced mushrooms

1-1/3 cups rabbit broth or chicken broth

1 tbsp minced fresh tarragon

2 tbsp brandy , (optional)

1/2 cup whipping cream

2 tbsp all purpose flour

2 tbsp Dijon mustard

8 French-style cornichons , finely sliced (or 1 tbsp/15 ml drained capers)

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