Rabbit with Mustard

Adapted from Joy of Cooking
Yield: 2 servings

1 rabbit, cut into 6-8 pieces
1/3 cup dijon mustard
1 tbsp fresh thyme leaves
3 tbsp olive oil
1/4 cup onion or shallot, chopped
1 cup white wine
1 1/2 cup chicken stock
1/2 cup heavy cream
1 tbsp chopped flat-leaf parsley
1 tbsp chopped chives
1 tbsp lemon juice
  1. Mix the dijon mustard and thyme leaves in a small bowl.
  2. Generously brush it over each piece of rabbit. Season with salt and pepper.
  3. In a large pot with a lid, heat oil over medium heat.
  4. Add the rabbit pieces and lightly brown on both sides.
  5. Remove meat and reduce heat to medium-low.
  6. Add the onions or shallots to the pan and cook until lightly browned, 1 or 2 minutes.
  7. Add wine, stock, and cream. Increase the heat to high and bring to a boil.
  8. Reduce heat and simmer for about 5 minutes.
  9. Return rabbit to pan, cover, and cook gently until tender but still moist, about 45 minutes.
  10. Remove rabbit from sauce, and bring to a boil over high heat. Reduce until sauce is reduced to about 2 cups.
  11. Add parsley, chives, and lemon juice and season to taste with salt and pepper. Serve immediately.