For this recipe, the rabbit is admirably accommodated with red wine, Cognac and pearl onions. Delicious!

Heat the olive oil in a large casserole, coat rabbit pieces with flour and braise on all sides. Remove from pan and keep warm. In the casserole; sauté the vegetables, red onion, peppers, celery and garlic in the same oil until soft.

Blend the Dijon mustard and ground mustard seeds into the chicken stock. Add all the liquid and spices to the pan. Return the braised meat portions to the pan. Cover tightly and let cook for 1 hour, or until meat is very tender. Remove meat from the pan. Raise heat; keep boiling stock until it reduces to half. Puré vegetables and liquid in a food processor using the metal blade.

Return puréed sauce to pan and add the Cognac. Bring in the pearl onions (peeled and trimmed) and allow to simmer for about 10 minutes, or until onions are tender. Return rabbit pieces to the pan and cook until meat is well absorbed in the sauce.

Serve with buttered noodles or mashed potatoes.