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Heat the oven to 200°C.
Cut the rabbits into legs and shoulders, trim saddles, remove belly, halve the saddles Chop carcass and put in a pan with belly pieces, chicken stock and white wine. Boil up and allow to reduce by half.
Mix mustard with some salt and pepper and the oil. Smear this over the rabbit pieces Peel and finely dice the vegetables and place into a casserole, lay rabbit pieces on top. Sprinkle nutmeg over, cook for 20 minutes in the oven.
After 20 minutes turn the rabbit pieces over, strain stock into the casserole. Put back into the oven for 20 minutes or until cooked.
Take out the rabbit pieces, put into a clean pan and keep warm. Add cream to the stock left in casserole and bring to the boil. Strain into a clean pan with the rabbit, add grain mustard and lemon juice, bring back to boil.
Taste and adjust seasoning then serve.
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