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Hungarian Rabbit Stew with Root Vegetables

Ingredients

500g Hungarian rabbit leg
500ml Freshstock brown sauce
100ml white wine
100g mild mustard
100g butter,unsalted
100g corn flour 
80g wholegrain mustard
6 baby carrots
4 cloves garlic, chopped
2 yellow onions, diced
2 turnips, cubed
1 bay leaf
Olive oil
Sea salt

Cooking Method

1. Pat meat dry and coat with corn flour.
2. Heat olive oil in a pan and brown meat on all sides.
3. Melt butter in a pot, add yellow onions, garlic, bay leaf and rabbit meat. Deglaze with white wine then add brown sauce, carrots and turnips. 
4. Mix mustard and whole grain mustard together in a small bowl and add them into the pot. 
5. Let it cook for 30 minutes.
6. Season to taste with salt.

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