Zeppo wrote:
> "DaleW" > wrote in message
> ...
> On Feb 9, 4:57?pm, "Zeppo" > wrote:
>> "DaleW" > wrote in message
>>
>> ...
>> Last night some friends had invited me over for a bunny dinner, since
>> there was a rabbit in mustard sauce recipe in last Wed's NYT. I
>> carried over some open wines from night before as well as a Burg. The
>> fresh wines we tried:
>>
>> Hi Dale,
>> I saved this recipe when I saw it in the times. How was it? Would you do
>> anything differently from the recipe as presented?
>>
>> Regards,
>> Jon
>
> I thought it was a good example, though it wouldn't have bothered me
> to have left in the creme fraiche as in Boulud's orginal. I love
> recipes with mustard - mustard can be a wine killer, but with braising
> or other long cooking methods it is an accent without acridity. Ron
> did 2 rabbits, and served over pappardelle. He felt it could have been
> a little more sauce, but I thought fine.
>
> Thanks. Off to find some hare.
>

You probably know this but for the peanut gallery hare and rabbit are
not the same thing, nor would they necessarily go with the same wines
or preparations. (Though hare with mustard sauce sounds good, too!)

Hare is much gamier and generally calls for a pretty big red, whereas
rabbit is very wine versatile, like chicken, depending on the sauce.

There's a hare living somewhere near here I'd like to serve with sauce,
or without. He's a whopper, and can strip bark off a tree near waist high.

-E