Rabbit with Mustard

While lapin à la moutarde is an old standby, there are several ways to go about cooking it. The most obvious method, and the one I’m most likely to use at home, is to sauté the rabbit and keep it warm while making a quick mustard sauce in the pan. After pouring off most of the fat, I typically stir a little chopped shallot or onion into the hot pan; add white wine and broth, if I have it; and pour in some heavy cream. At the end I add the mustard to taste, alone with whatever herb I happen