In their brilliant book
Heat the oil and butter in a large pan and lightly brown the rabbit joints. Remove them from the pan, season with salt and pepper, and smear all over with mustard.
Sauté the shallots for 5 minutes, then stir in the mushrooms. Return the rabbit pieces to the pan, pour over the brandy and ignite. When the flames have burnt out, stir in the cream and bring to boiling point. Cover and simmer for 30 minutes until the sauce is thick and the meat tender.
Adjust seasoning and sprinkle over the parsley. Serve hot.
© 1996 Jennifer Paterson and Clarissa Dickson Wright estate. All rights reserved.