Rabbit in white wine and mustard sauce

1 rabbit in portion size pieces (probably 5 or 6)

2 medium onions

1 glass white white

2 tsp french mustard (the grainy stuff)

200ml of cream

Flour

Oil for frying (lard is good)

A pan with a lid in which all the rabbit pieces can fit side by side

Mushrooms, carrots, whatever you fancy

Sprinkle salt on the rabbit pieces (you can do this in advance to give it a chance to soak in if you want)

Put pan on a medium heat. 

Put the flour on a plate and coat each piece of rabbit. Add the oil to the pan and then the rabbit pieces.

Turn when first side is brown and continue to cook until both sides browned.

Add the diced onions to the pan and fry for a further couple of minutes.

Add the glass of wine and put the lid on the pan.

Cook for about an hour (more if the rabbit is very old). Top up with water occasionally if it looks like getting dry. The rabbit should be tender and ready to come off the bones (but not quite falling off.

You can add carrot and/or mushrooms sometime during the cooking time if you are using.

Add the mustard and cream and continue to cook with the lid off until the sauce is a thick creamy consistancy.