Lapin a la Moutarde (Mustard Rabbit)

• 1 rabbit, cut up
• 2 tablespoons Dijon-type mustard
• 2 tablespoons softened butter
• 1 tablespoon olive oil
• 1 cup dry white wine
• Coarse salt and freshly ground pepper to taste
• 1 cup fresh heavy cream
• Fresh-chopped parsley to garnish

1. Wipe the rabbit pieces with paper towels and coat with a mixture of the mustard butter and oil.
2. Preheat oven to 400 degrees.
3. Arrange in a greased casserole and pour in the white wine.
4. Cook, covered, for 45 minutes, basting frequently.
5. Season with salt and pepper and remove from casserole.
6. Pour in the cream and over low heat on top of the stove scrape up the cooking juices.
7. Correct seasonings.
8. Return the rabbit to the pan and coat thoroughly with sauce.
9. Serve in a heated casserole dish, sprinkled with parsley.

rabbit, butter, olive oil, white wine, salt, fresh heavy cream, freshchopped parsley

Taken from cooking.nytimes.com/recipes/5677 (may not work)