Recipe - Rabbit In Mustard Sauce

1 Fresh rabbit, 2 1/23 lb, in
Pieces
1/3 cup Peanut oil
1 tablespoon Unsalted butter
One half cup Wholegrain mustard
3 cup Dry white wine
1 cup Creme fraiche, sour cream,
Or plain yoghurt
Salt to taste
One fourth cup Fresh minced parsley, for
Garnish

Preheat oven to 350. In an ovenproof pan, heat the oil & butter, &
quickly brown the rabbit. Discard excess oil. Brush rabbit pieces
evenly with mustard, reserving 3 Tbls. for the sauce. Place rabbit in
the oven & bake, covered, for 20 min. Pour wine over the rabbit &
continue cooking, covered another 25 min. Remove the rabbit pieces
from the cooking liquid & keep warm. Over high heat reduce the
reserved coooking liquid by half (about 810 min.). Whisk in the
creme fraiche, reserved mustard, & salt. Reduce heat & cook 34 min.
Garnish with parsley & serve hot with rice or pasta. This recipe also
works very well with chicken pieces.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip