2 rabbits, cut into serving size pieces
1 c. flour
Salt and pepper
8 tbsp. butter
1/4 c. brandy or chicken broth
1 c. green onion
1/2 c. chopped parsley
1 lb. fresh mushrooms
2 tbsp. Dijon mustard
1 pt. sour half and half

Sprinkle meat with salt and pepper. Roll in flour. Melt 4 tablespoons butter in skillet and brown meat and place in roaster. Add brandy to pan juices. Scrape browned bits from bottom and sides. Pour over meat in roaster. Saute onion, parsley and mushrooms in remaining butter. Pour over rabbit and bake at 350 degrees for 1 hour. Remove rabbit, stir mustard and half and half in liquid in roaster and heat. Pour sauce over rabbit on platter.