Mustard Rabbit

I'm on a quest for rabbit recipes as they are readily available in Western Australia. Tis looks great though I haven't tried it.

• Ready In: 48 hrs 20 mins
• Serves: 2-4

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)

Directions

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.