Sauteed Rabbit With Mustard Sauce

• 1 young rabbit, about 2 1/2 pounds, cleaned weight, cut into serving pieces
• Salt to taste, if desired
• Freshly ground pepper to taste
• 2 cups very small white onions, the smaller the better, peeled
• 1/2 pound mushrooms, left whole if very small, otherwise quartered
• 2 teaspoons finely minced garlic
• 3 sprigs fresh parsley
• 2 sprigs fresh thyme or 1/2 teaspoon dried
• 1 bay leaf
• 1 tablespoon corn, peanut or vegetable oil
• 1 tablespoon butter
• 3 tablespoons flour
• 1 cup dry white wine
• 2 cups fresh or canned chicken broth
• 1 tablespoon tomato paste
• 1 tablespoon imported mustard

1. Sprinkle the rabbit pieces with salt and pepper.
2. Prepare the onions, mushrooms and garlic and set aside.
3. Tie the parsley, thyme sprigs and bay leaf into a bundle and set aside.
4. Heat the oil and butter in a heavy casserole and add the rabbit pieces.
5. Cook until golden brown on one side, about four or five minutes, and turn the pieces.
6. Cook about two minutes on the second side and pour off the fat.
7. Add the mushrooms, onions and garlic, and stir.
8. Sprinkle with flour and stir to coat the ingredients evenly.
9. Add the wine, chicken broth and tomato paste, and stir.
10. Add the herb bundle.
11. Bring to the boil.
12. Cover closely and let simmer one hour.
13. Scoop out about one cup of the sauce and stir the mustard into it.
14. Return this mixture to the casserole and stir.
15. Bring the mixture barely to the simmer.
16. Remove the herb bundle and serve.

young rabbit, salt, freshly ground pepper, white onions, mushrooms, garlic, parsley, thyme, bay leaf, corn, butter, flour, white wine, chicken broth, tomato paste, imported mustard

Taken from cooking.nytimes.com/recipes/3398 (may not work)