1 lg rabbit, about 4 lbs, cut
-into servi; ng pieces
1/2 c dijon mustard
1 salt
1 freshly ground black pepper
2 tb unsalted butter
1 sm onion, finely chopped
1/2 c dry white wine
1 bouquet garni
1/3 c creme fraiche
2 tb chopped fresh parsley

Spread the pieces of rabbit with the mustard.

Heat large skillet with the butter in it over medium high heat. Brown the
rabbit, turning often until the pieces are quite brown, about 15 minutes.
Remove to platter.

Pour wine into skillet and scrape up the brown bits. Reduce heat to medium
and place the rabbit back in the skillet. Add the bouquet garni. Cover and
simmer till the rabbit is tender, about 35 to 40 minutes.

Remove from heat and add creme fraiche and parsley.