Mustard Rabbit

Ingredients

• 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)

Instructions

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.