Brandied Rabbit in Mustard Sauce Recipe

Ingredients

• 1 whole (about 2-3 pounds), cut into serving pieces Rabbit
• 1 teaspoon Salt
• 0.5 teaspoon, freshly ground Black pepper
• 2 tablespoons All-purpose flour
• 2 tablespoons Unsalted butter
• 1 tablespoon Olive oil
• 3 medium, finely chopped Shallots
• 2 cloves, minced Garlic
• 0.25 cup Brandy
• 1 cup, dry White wine
• 1.5 cups Chicken stock
• 2 tablespoons Dijon mustard
• 0.5 cup Heavy cream
• 4 sprigs Fresh thyme
• 2 tablespoons, chopped (for garnish) Parsley