Rabbit in a Mushroom and Mustard Sauce - Edible Santa Barbara and Wine Country

Ingredients

• 2 or 3 whole rabbits (depending on the size, each cut into 6 pieces)
• 1 cup Dijon mustard
• Salt and pepper
• Olive oil
• 3 tablespoons butter
• 5 cups chicken stock
• 1½ pounds crimini (or button mushrooms, thinly sliced)
• 8 shallots (peeled and quartered)
• ⅓ cup crème fraiche
• Minced chives and parsley (for garnish)