Ok, here's a recipie for mustard rabbit, I;ve only tried it once, but it worked very well.

Mustard Rabbit (Serves 4)
Ingredients;
15 g (5 oz) butter
15 ml (1 tbsp) oil
2 carrots, scrubbed and sliced
2 leeks, trimmed and sliced
1 large onion, skinned and chopped
2 lb (900 g) rabbit meat, diced.
25 ml (1 1/2 tbsp) wholemeal flour
600 ml (1 pint) chicken stock
30 ml (2 tbsp) Meaux mustard
150 ml (1/4 pt) plain yogurt

method
1. Melt the butter and oil in a flameproof casserole on the hob.

2. Add carrots, leeks and onion and cook for 5 minutes.

3. Toss rabbit joints in the flour, shaking off the excess and reserving.

4. Add rabbit to pan and cook for 5 minutes, turning, until sealed.

5. Add reserved flour, stock and mustard to pan and stir well.

6. Bring to the boil, lower the heat, cover and simmer about 1 hour, stirring occasionally.

7. Using a slotted spoon, transfer rabbit and vegetables on to a plate.

8. Simmer the liquid until reduced by half, stirring occasionally.

9. Remove from heat, stir in the yogurt and return the rabbit and vegetables to the pan.

10. Reheat gently and serve.

Goes well with boiled tatties and neeps.