Instructions: Fry bacon until crisp and crumble, set aside.

Roll the rabbit pieces in the flour mixed with mustard, thyme, pepper, and salt, using all of the flour mixture if possible, and brown the pieces over medium heat. Add the chicken broth, cover, and simmer until the all pieces seem tender, about 15 minutes.

While the rabbit is simmering, saute the onion and mushrooms in butter and set aside. When the rabbit pieces are done, thoroughly stir in the sour cream, onion, and mushrooms. Simmer for 5 minutes without letting mixture boil. After 5 minutes, stir in the sherry, bacon and the rabbit pieces. Simmer until the rabbit is heated again.

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