...For those of you who are also averse to cooking "Mr. Fluffy", again, you can always make this with chicken.

For , and it's a classic French recipe!

From: http://www.simplyrecipes.com/recipe.....mustard_sauce/

Ingredients

1 rabbit, cut into serving pieces
Salt and pepper
4 tablespoons butter
2 large shallots, chopped
1/2 cup white wine
1/2 cup water (used 1/2 low-salt chicken stock here)
1/2 cup grainy country mustard, like Dijon
1 teaspoon dried thyme (skipped)
1/2 cup heavy cream (used half and half)
4 tablespoons finely chopped parsley
1 teaspoon tarragon (added in)
1 onion, chopped (added in)
5 carrots, peeled and chopped (added in)
1 teaspoon chopped garlic (added in)

Method

1 Salt your rabbit pieces well and set aside at room temperature for 30 minutes to an hour.

2 Heat the butter over medium heat in a large sauté pan with a lid. Pat the rabbit pieces dry and brown them in the butter. Do this at a moderate pace – you don’t want the butter to scorch – and don’t let the rabbit pieces touch each other. Do it in batches if you need to.

Once the rabbit is browned, remove it to a bowl. Add the shallot and brown it well. This will take 3-4 minutes.
..Here, I had 1/2 cup flour with which I coated the rabbit so that it wouldn't scorch the meat itself.

3 Pour in the white wine and turn the heat to high. Scrape off any browned bits on the bottom of the pan with a wooden spoon. Add the mustard, thyme (or tarragon) and water and bring to a rolling boil. Taste the sauce for salt and add some if needed.

4 Add the rabbit pieces, coat them with the sauce, then drop the heat to low. Cover and simmer gently for 45 minutes. You want the meat to be nearly falling off the bone. It might need more time, but should not need more than an hour total. Wild rabbits sometimes need more time. (I would recommend at least an hour of cooking, since it's in the wine sauce the meat will practically fall right off the bone)

5 When the meat is ready, gently remove it to a platter. Turn the heat to high and boil the sauce down by half. Turn off the heat and add the cream and parsley. Stir to combine and return the rabbit to the pan. Coat with the sauce and serve at once.

Serve this dish with crusty bread and a big white wine, such as a white Bordeaux, white Cotes du Rhone blend or a buttery California Chardonnay. If you prefer beer, try pairing this with an unfiltered wheat beer.

Very delicious...but as a heads up, a rabbit has a LOT of bones, make sure you pick through to get all the good bits and you'll be all set! The only other thing I would add is at least 1 tsp. of mustard seed or a good bit of "Maille" which is a great French mustard with seeds.

Also served with Roasted "French-style" potatoes - little baby potatoes cut up, lightly salted and seasoned with dried chives and Herbes de Provence...and roasted in olive oil for a good 35 - 40 minutes while "Bugs" was cooking :P

*coughs* Sorry not sorry, he took a wrong turn in Alberqueque after all, and he was a very good meal!

Enjoy!