Rabbit and Pumpkin with Mustard and White Kidney Beans

Rabbit seems to be eaten much more in France than in England, where people often look rather apprehensive if you suggest having rabbit for supper. But since it is possible to buy excellent fresh rabbit nowadays, I think one should disregard any hesitation and show people how good it can be. In France, more often than not, it is cooked with mustard, which certainly goes well with rabbit and for this casserole I have added a base of pumpkin purée flavoured with caraway seeds.