1 whole rabbit OR (better) 2 rabbits, using their bottom halves only, in pieces
2 tbsp. butter
2/3 jar Dijon mustard (the strongest is made by "Dessaux")
1 c. dry white wine (optional), of course, replace with 1/2 c. water only)
1/2 container of "creme fraiche"
2 or 3 c. mushrooms, fresh or canned
Salt, pepper and herbs to taste

If the rabbit is bought whole, ask that it be SAWED rather than chopped to pieces, so you will be sure to have no loose bone fragments anywhere.

Melt the butter in a heavy saucepan at medium to high temperature. Add the rabbit pieces and brown on all sides stirring occasionally. Lower heat. Stir in the mustard and white wine (or water). Add salt and pepper to taste, cover and let simmer 40 minutes.

Add the mushrooms, stir again simmer 5 minutes. Add the fresh cream, and stir until dissolved. Allow to heat back to a short boil (a few bubbles are enough) and serve.

Note: The "bite" of mustard is gone while cooking. Serve with rice or small new potatoes. Yield: 6 servings.