Instructions: Cut rabbit into joints: legs, loins etc.

Dry rabbit pieces with paper towels. Heat half of the butter with half of the oil and begin browning rabbit well, a few at a time. Season them with salt and pepper as they brown. Add more butter and oil as needed, place pieces in a casserole dish.

Slice onions and mushrooms.

Add remaining butter and oil to the pan and saute onions lightly. Add mushrooms, oregano, garlic, cider and calvados to the pan and cook a few minutes. Add chicken broth, stir until boiling, pour over rabbit.

Bring to a simmer, cover, and simmer gently for 50-60 minutes or until rabbit is tender. Remove rabbit pieces to a warm platter.

Stir sauce, taste for seasoning, and cook for a few minutes, uncovered, to reduce. Add thyme and cream and continue to reduce. Thicken slighty with cream of chichen soup mix if desired, and swirl in some additional butter.

Put cooked, drained spaghetti in center of a large warmed deep platter. Pour sauce over. Surround with rabbit pieces and sprinkle with parsley.

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