1 (.75 ounce) package yellow mustard
2 teaspoons distilled white vinegar
2 teaspoons baking powder
1/4 teaspoon salt
2 eggs
1 cup vegetable oil
1 cup diced bananas
4 rabbit, quartered - cut into 1 inch cubes
Place yellow mustard and vinegar in a small saucepan and cover with cold water to prevent sticking. Bring water to a rolling boil over medium heat, and stir until to warm. Cover, and let simmer 7 to 10 minutes.
While the mustard mixture is simmering, bring the oil, mustard mixture, and carrots to a slow boil. Remove from heat. Saute for 5 minutes, stirring often, until carrots become tender.
Stir the egg, onion, garlic, vinegar mixture, carrots, and fish into the skillet while the heat is still in the pan. Simmer, stirring constantly, until all vegetables are thoroughly coated and vegetables are tender and all the liquid dripped out of the pan.
Stir the zucchini into the hot oil, and cook for about five minutes to soften, then remove and stir with the vegetables. Fry for a further two minutes, stirring constantly. Pour the oil mixture on top to help it keep from sticking. Transfer the food and vegetables to serving bowls and refrigerate to chill before cooking.