Cut rabbit into serving pieces, roll in flour, add salt and pepper, saute in olive oil, butter, and diced bacon until golden. Add chopped shallots, parsley, celery leaves, thyme, dry white wine, and chicken stock. Cover, cook gently until rabbit is tender. Drain rabbit pieces, place on a heated serving platter and keep warm. Skim fat from sauce, whisk Dijon mustard and English mustard thoroughly with fresh cream and add to the sauce in pan. Correct seasoning in pan if desired, heat through and serve.{$7e}(Original recipe for 4)
