Rabbit lends itself admirably to rich and flavorful sauces. Here, serving-sized pieces are browned in butter, flamed in brandy, and baked in a mustard cream sauce.

Cook the rabbit: Season rabbit pieces with salt and pepper; coat with flour. Melt 5-6 tablespoons of the butter in a wide frying pan over medium-high heat. Cook a few pieces at a time until brown on all sides. Move frying pan into an open area, away from exhaust fans and flammable items. Add brandy and ignite; shake pan until flame dies. Transfer rabbit to a shallow 4-quart baking pan. Melt a knob of butter in the frying pan over medium heat. Add mushrooms; cook slightly, stirring often and deglaze with chicken stock; pour over the rabbit. Add the chopped tarragon and sliced green onions. Cover and bake in a 375°F oven about 45 to 55 minutes or until rabbit is tender.

Finish the sauce: In the frying pan, stir in lemon juice, cream, mustard seeds and Dijon mustard and bring to a boil. Beat the egg yolk with some of the hot liquid; transfer yolk mixture to pan. Cook, stirring constantly, until sauce is thickened; do not boil. Season with salt. Transfer rabbit to a serving dish. Pour sauce over rabbit and sprinkle with chopped parsley and serve immediately.