1 md Rabbit, cut up, frying
1 tb Olive oil
1 tb Butter or margarine
1 md Onion, cut in four
Whole cloves
Bouquet garni
Salt to taste
Brandy
4 tb Whipping cream
1 1/2 tb Grainy coarse Dijon Mustard

Wipe meat pieces and trim off any fat. Heat olive oil and butter or margarine in large skillet until bubbly. Add meat pieces and saute on all sides until browned. While browning, press whole cloves into onion chunks (generously). Add chunks to skillet in between meat pieces; add Bouquet garni. Sprinkle with salt. Generously 'slosh' brandy over top (at least 1/2 cup). Cover. Cook over medium to low heat about 30 minutes or until meat is cooked through. Remove meat pieces from pan and keep warm. Discard onion chunks, cloves and Bouquet garni. Increase heat to medium high. Add cream and mustard; cook, stirring constantly until slightly thickened. Return meat to pan and coat on all sides with sauce. Serve at once.