Rabbit with mustard crème fraîche and Parma ham

There are two classic preparations of rabbit. One involves prunes which, like the sultana and hare recipe, contrasts the sweetness of dried fruit with a gamey meat. The other is mustard. Of course, rabbit can also make a decent terrine or a garlic and herb stew. This recipe is a basic braise with mustard, but has the late addition of prosciutto as an extra interest. Morel mushrooms, or indeed truffles if you are feeling rich, would also be rather nice. Rab