In a steamer, brown the carrots, then the onion in a splash of oil. Set aside.
In the same steamer, brown the rabbit pieces on each side.
Add the onion and carrots, top with the liter of cider, cover and cook for 45 minutes over medium heat.
In the meantime, wash, peel and dice the potatoes and place them in a pan filled with cold water. Cook for 20 minutes.
Mash the potatoes using a masher. Add the whipping cream and nutmeg.
Stir well and set aside keeping it warm.
Right before the rabbit is cooked, start cutting the mushrooms in medium slices.
After the rabbit is cooked, remove the pieces of meat and reduce the gravy so that the aromas are more concentrated. Add the crème fraiche, stir and let thicken a few minutes. Add the mushrooms and bring to a boil for 8 minutes.
Place the rabbit pieces back in the gravy to warm them up.