Rabbit in Mustard Sauce

Quite good, this. The sauce was very tasty. I served this with a good dose of spaetzle for the sauce.

I used two hind quarters to make a half recipe as dinner for two. It's fairly easy to make, but takes a bit of clock time, so not a weeknight dinner.

Would be good for company, since there's a long, relatively unattended simmer, and I'm sure that a bit longer wouldn't hurt.

Hesser suggests boning the meat after it's cooked, to make it easier for guests. Actually, you'd then have quite a good pasta sauce, if you want to go to that trouble, served over fettuccine or tagliatelle.

We found it finger-lickin' good!