Heat the oil and butter in a pan and quickly fry the rabbit pieces until golden brown. Add the shallots and garlic and cook for a further minute. Add the Champagne and bouquet garni and season. Cover the pan with a lid and
Add the cream to the cooking liquor and reduce on a fierce heat by half. Next add the mustard and sliced mushrooms. Bring back to a simmer and pour the sauce over the rabbit. Serve immediately.
© 1988 Keith Floyd estate. All rights reserved.