1 rabbit, disjointed
1 c. olive or salad oil
1 clove of garlic, halved
1 c. flour
2 tbsp. dry mustard
1 tsp. curry powder
1 tsp. thyme
2 tsp. salt
1/2 tsp. pepper
1 c. light cream

Rub the rabbit with olive oil. Place in a bowl and refrigerate overnight. Rub rabbit with garlic. Combine the flour, mustard, curry powder, thyme, salt, and pepper in a bag and shake the rabbit in bag until coated.

Fry in oil in a skillet until golden brown. Add the cream and cover skillet. Simmer for 1 hour or until tender. Place rabbit on a hot platter and pour cream sauce over the rabbit. Yield 5 servings.