Mustard Rabbit

• 1 rabbit
• 2 tablespoons flour
• salt
• fresh ground black pepper
• 2 tablespoons olive oil
• 2 tablespoons butter
• 125 g bacon, diced
• 4 shallots, chopped
• 1 bouquet garni (Parsley Stalks, Thyme, Bay Leaf)
• 125 ml dry white wine
• 125 ml chicken stock
• 1 teaspoon Dijon mustard
• 1 teaspoon English mustard
• 250 ml cream (I would use low fat)

1. Heat oven to 180c.
2. Cut rabbit into serving pieces; roll pieces in flour, salt and pepper.
3. Heat the butter and oil in a frying pan over medium heat and saute rabbit along with the bacon until golden brown.
4. Add chopped shallots and a bouquet garni; pour over white wine and stock, and cook in a moderate oven, covered, until rabbit is tender.
5. Drain rabbit pieces; place them in a heated bowl and keep warm.
6. Skim fat from the sauce; whisk Dijon mustard and English mustard thoroughly with fresh cream, and add to the sauce in the pan.
7. Reduce until a sauce consistency if necessary.
8. Correct seasoning, adding a little more mustard, salt and pepper, if desired.
9. Add rabbit pieces; heat through and serve in the casserole.

rabbit, flour, salt, fresh ground black pepper, olive oil, butter, bacon, shallots, bouquet garni, white wine, chicken, mustard, english mustard, cream

Taken from www.food.com/recipe/mustard-rabbit-181618 (may not work)