Braised Rabbit with Prunes Classic French preparation of rabbit, braised in white wine with shallots and prunes. Rabbit Braised in Belgian Ale Rabbit, seared and braised with onions, celery root, and Belgian ale. Rabbit Cacciatore Rabbit, browned first in olive oil, then braised with onions, garlic, red bell peppers, mushrooms, tomatoes, and herbs. Rabbit in Mustard Sauce Classic French rabbit in Dijon mustard sauce, or Lapin à la moutarde. Rabbit Stew with Mushrooms Hearty rabbit stew with fresh and dried mushrooms, parsnips, garlic, shallots, and sherry.