This is one wascally wabbit that didn’t get away! Instead it went all French on us and turned into our version of Lapin à la Moutarde. We floured the pieces, fried them with chopped bacon, then braised them in a couple of cups of rich stock and half a bottle of leftover Sancerre (is wine ever leftover?). We enriched the sauce with spoonfuls of our own homemade sweet mustard and served it over papardelle with chopped chives. The question begs to be asked—What’s up, Doc?