Heat the oil in a skillet over a moderate heat and brown the rabbit pieces, turning frequently. Drain off the cooking oil and discard. Season the rabbit pieces with salt and pepper. Stir the mustard and bouquet garni into the skillet. Cover, and cook over a low heat for 15 minutes. Stir in the cream and 2 tablespoons of water. Cover, and cook for 45 minutes longer, turning the rabbit pieces occasionally. Serve with French fries, boiled potatoes, or green beans.
