Rabbit in White Wine with Sage Dumplings

It is hard to call this a recipe as I just cobbled it together on the fly and don't have exact amounts.

There is one rabbit leg per person and probably equal amounts of cream and white wine with a tsp mustard per person.

I fried the rabbit gently then put in to a small dish (one each) and then added white wine, french mustard and cream to half cover the rabbit. Then cooked in the oven for about 1 hr 30 mins before adding dumplings with sage in for the final 30 mins.

YUM!

The dog looks more interested in the beer than the rabbit!