BRAISED RABBIT SMOTHERED WITH ONIONS

Steps:

• Preheat oven to 350 degrees F. Heat 3 tbsp. of the butter and 1 1/2 tbsp. of oil in a large flameproof casserole. Brown the rabbit pieces, in batches, over medium heat, sprinkling them with black pepper. Set them aside. Add the remaining 3 tbsp. butter and 1 1/2 tbsp. oil in the casserole. Add the onion and garlic, and cook over medium-low heat until wilted, about 15 minutes. Sprinkle with the brown sugar, thyme and ginger, stir well. Return the rabbit pieces to the casserole, and stir gently to mix with the onions. Add the wine, chicken and beef stocks, and salt. Bring to a boil. Then cover the casserole, transfer it to the oven,and bake until the meat is tender, 45 minutes to an hour. Using a slotted spoon, remove the rabbit pieces from the casserole and keep warm. Leave the oven on. Place the casserole over low heat and whisk in the mustard (do not boil). Adjust the seasoning and return the rabbit pieces to the casserol, stirring. Transfer the casserole to the oven and bake, uncovered, 10 minutes. Serve sprinkled with chopped parsley.