Roast Rabbit With Whole-Grain Mustard Sauce

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2 rabbits, approximately 3 pounds each, cut into serving pieces

Salt and freshly ground pepper to taste

2 tablespoons butter

1/2 cup olive oil

2 rabbit livers, cut into 1/4-inch pieces (optional)

2 cups whole-grain mustard

4 tablespoons minced fresh rosemary

2 cups dry white wine

2 cups heavy cream

5 roasted garlic cloves (see Best Way method elsewhere on this page)

1 1/2 pounds fettuccine, or other pasta of choice

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