1 rabbit, cut up
Salt pork (diced) or bacon
2 tbsp. butter
6 tbsp. strong French mustard (Dijon)
6 tbsp. creme Fraiche
Pinch of thyme
3 tbsp. Madeira

Saute salt pork in heavy fry pan, until golden. Drain on paper towels, throw out extra fat. Coat rabbit pieces with mustard. In the same fry pan, saute rabbit in butter, over medium high heat until golden. Add thyme, salt and pepper to taste. Turn heat to low, simmer covered 45 minutes or until rabbit is cooked. Remove to serving platter and deglaze the pan with the creme Fraiche mixed with Madeira. Add salt pork, bring to boil and immediately remove from heat and pour over rabbit.

Serve with French fries and a light rose wine.

Creme Fraiche is available in specialty stores. Substitution: Mix sour cream and milk to a thick consistency.