Rabbit aux Deux Moutardes

• 1 fat tender rabbit
• 2 tablespoons flour
• salt and freshly-ground black pepper

Cut rabbit into serving pieces; roll pieces in flour, add salt and pepper and sauté until golden in olive oil and butter with diced, blanched bacon. Add chopped shallots and a bouquet garni; moisten with white wine and stock, and cook gently, covered, until rabbit is tender.

Drain rabbit pieces; place them on a heated serving platter and keep warm. Skim fat from the sauce; whisk