Bought a fresh killed rabbit at a farmer's market in the Hudson River Valley. Sautéed a mess of onions, leeks, fennel, mushrooms and garlic in ghee. Salt/peppered and floured the rabbit pieces, then browned them in bacon fat. Fried up the liver in that same pan, deglazed with some chicken stock and white wine, then whisked in a large spoonful of mustard and handful of porcini dust (Vitamix-pulverized dried porcini). Threw it all in a shallow pan with a lid and braised over low heat for 30-40 minutes. Served with egg noodles and green beans.