4 tbsp lard or oil
rabbit, split into pieces
3 tbsp butter
1 onion, thinly sliced
1-2 c mushrooms, sliced
1/2 c mustard, split
2 c dry white wine and/or chicken stock
1/2 c cream
2 sprigs thyme and parsley
2 tbsp chopped parsley/chives
salt and pepper
heat lard or oil in a dutch oven; brown rabbit pieces. set rabbit aside
in the dutch oven, melt butter and sauté onions and mushrooms until lightly browned. mix in 1/4 c mustard
add wine/broth, and bring to a boil. add in browned rabbit, parsley/thyme sprigs, and cream. simmer for about 1 hours, until rabbit is tender.
transfer rabbit to a platter. bring sauce to a boil and reduce until it coats the back of a spoon. stir in chopped parsley and chives, remaining mustard, and season with lemon juice and salt+pepper to taste.
drizzle sauce over rabbit. serve with crusty bread and salad