Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lg Rabbit, about 4 lbs, cut 1 sm Onion, finely chopped
-into serving pieces 1/2 c Dry white wine
1/2 c Dijon mustard 1 Bouquet garni
Salt 1/3 c Creme fraiche
Freshly ground black pepper 2 tb Chopped fresh parsley
2 tb Unsalted butter

Spread the pieces of rabbit with the mustard.

Heat large skillet with the butter in it over medium high heat. Brown
the rabbit, turning often until the pieces are quite brown, about 15
minutes. Remove to platter.

Pour wine into skillet and scrape up the brown bits. Reduce heat to
medium and place the rabbit back in the skillet. Add the bouquet
garni. Cover and simmer till the rabbit is tender, about 35 to 40
minutes.

Remove from heat and add creme fraiche and parsley.

Adapted from Saveur Magazine, March/April 95 Mary Riemerman
Submitted By JIM WELLER On 04-12-95

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