>>
>> 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.

Emery,
Actually, I did know that. It was a poor attempt at being witty. A bit too
much Two Hands Bella's Garden the night before to pull it off.

Jon