Sauté of Rabbit with Mustard

• 1 tender young rabbit, jointed, and its liver
• butter and oil for frying
• 2 shallots, sliced into rings

Melt enough butter and oil in a large shallow frying pan or casserole to cover the base of the pan. Fry the shallots for a minute, add the bacon, then turn up the heat and brown the rabbit pieces, keeping the liver aside. Add the wine and let it bubble a little, turn down the heat, add the thyme, salt and pepper, and let the rabbit cook, covered, until it is tender, which should be within half