Rabbit With Mustard And Mushroom

• 2 tablespoons olive oil
• 2 tablespoons dijon mustard
• 4 rabbit portions or chicken, skinned
• 1/2 ounce dried mushrooms
• 2 5/8 cups chestnut mushrooms pack, sliced
• 2 cloves garlic crushed
• 7/8 cup chicken stock
• 6 3/4 tablespoons white wine
• 2 tablespoons creme fraiche half fat
• 1 tablespoon fresh parsley chopped
• 3/4 pound tagliatelle or pasta of your choice
• 1 3/8 ounces Flora pro.activ spread 11/2oz

1. Smear mustard over the rabbit or chicken portions.
2. Heat the oil in a frying pan and saute the meat until golden brown, remove from pan and put to one side.
3. Add the chestnut mushrooms to the pan and fry until golden, add the garlic and fry for 1 minute.
4. Add the porcini mushrooms and soaking liquor, chicken stock and wine and return the rabbit to the pan, bring to the boil, reduce and simmer for 25 to 35 minutes or until cooked through.
5. Whisk in the creme fraiche and heat through.
6. Meanwhile cook pasta according to pack instructions. Drain and add the Flora pro.activ.
7. Mix well and serve with the rabbit garnished with chopped parsley.

olive oil, mustard, rabbit portions, mushrooms, mushrooms pack, garlic, chicken stock, white wine, crueme fraueeche, parsley, tagliatelle

Taken from www.yummly.com/recipe/Rabbit-With-Mustard-And-Mushroom-378987 (may not work)