EdinburghFoody

By EdinburghFoody

Lapin a la moutarde

Sorry folks this is rabbit. Cooked in sous vide for 12 hours at 64C. Sauce made separately with mustard and creme fraiche

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  • 0
  • 0
  • Apple iPad mini
  • 1/24
  • f/2.4
  • 3mm
  • 100

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