Rabbit Sauteed with Mustard

• 13 cup dijon-style mustard
• 1 tablespoon fresh thyme leave (1 ts Dry)
• 1 rabbit, cut in serving pieces
• salt & freshly ground black pepper
• 4 tablespoons olive oil
• 2 cups rich chicken broth or 2 cups mushroom stock
• 34 cup dry white wine
• 12 cup heavy cream (optional)
• 1 drop fresh lemon juice
• 1 tablespoon chopped fresh herb
• 4 ounces good quality bacon, finely diced
• 2 cups onions, sliced
• 1 cup mushroom, diced
• 2 cups green cabbage, finely sliced

1. Mix the mustard and thyme together and generously brush both sides of pieces of rabbit.
2. Season well with salt and pepper.
3. Heat 3 tablespoons of oil in a large heavy saute pan and add the rabbit.
4. Cover and gently cook over moderate heat until the rabbit pieces are tender but still moist 15-20 minutes.
5. Cover and place rabbit in a casserole in a warm oven as they are finished.
6. Place the saute pan back on high heat and add the stock, wine and cream until mixture is lightly thickened about 8 minutes.
7. Strain carefully through a fine strainer and season to taste with salt, pepper and drops of lemon juice.
8. Stir in herbs and keep warm.
9. In a small saute pan add bacon and saute over moderate heat until just crisp.
10. Remove and drain on paper towels discarding fat.
11. Add remaining tablespoon olive oil to pan and saute onions and mushrooms until vegetables just begin to color.
12. Add cabbage and cook until it just begins to wilt but is still crunchy.
13. Stir in bacon.
14. Place onion mixture on a warm platter, top with rabbit and spoon sauce over and around.
15. Serve immediately.

mustard, thyme, rabbit, salt, olive oil, chicken broth, white wine, heavy cream, lemon juice, fresh herb, bacon, onions, mushroom, green cabbage

Taken from www.food.com/recipe/rabbit-sauteed-with-mustard-73152 (may not work)