Brandied Rabbit in Mustard Sauce
cut up, frying
cut in four
heavy whipping cream
Wipe meat pieces and trim off any fat.
Heat olive oil and butter or margarine in large skillet until bubbly.
Add meat pieces and sauté on all sides until browned.
While browning, press whole cloves into onion chunks (generously).
Add chunks to skillet in between meat pieces; add Bouquet garni.
Sprinkle with salt.
Generously 'slosh' brandy over top (at least ½ cup).
Cook over medium to low heat about 30 minutes or until meat is cooked through.
Remove meat pieces from pan and keep warm.
Discard onion chunks, cloves and Bouquet garni.
Increase heat to medium high.
Add cream and mustard; cook, stirring constantly until slightly thickened.
Return meat to pan and coat on all sides with sauce.
Serve at once.