Nathanaels Burgundy style rabbit in red wine sauce

1.

Cut rabbit into 8 to 12 pieces and season with flour.

2.

Slice onions and chop garlic.

3.

Add oil to deep Saute pan add butter and brown rabbit all over and set aside.

4.

Brown onions and garlic

5.

Add flour and mustard and deglaze with red wine.

6.

Add vinegar, brandy, water, stock cubes, nutmeg and clove.

7.

Bring to a simmer, add rabbit and cover with lid or foil.

8.

Place in pre heated oven @ 190/200C for about 40 to 60 mins or until tender.

9.

Remove rabbit gently and place on serving dish and reduce sauce (by simmering).

10.

Add Tblspn thick cream and pour over rabbit pieces.