Rabbit with Mustard Sauce 1 rabbit (about 2.5 lbs) cut to 8 pieces 1/2 cup dijon mustard salt & pepper 3 Tbs peanut oil 1 Tbs unsalted butter 1 bottle dry white wine 2 medium onion, finely chopped 1 Tbs superfine flour several branches of fresh thyme 1 bay leaf chopped fresh parsley brush one side of each piece of rabbit with mustard. Season generously with salt & pepper. heat oil & butter in large skillet over medium heat. when fat is hot but not smoking, add rabbit pieces, mustard side down. do not crowd the pan; if necessary cook in batches. cook until brown, about 10 minutes. Brush second side with mustard season with salt& pepper again, and turn the rabbit. Cook another 10 minutes until golden brown. transfer to platter. Add 3-5 Tbs wine to the skillet, and scrape up the bits. add onions and cook, stirring, till golden about 5-7 minutes. Remove from heat. Sprinkle with flour, Add remaining wine, thyme, bay, and all the rabbit pieces. Return to medium-low heat, and simmer until rabbit is tender and sauce begins to thicken, about 1 - 1.5 hour. Cook longer if the rabbit is a bit tougher, and if the sauce thickens too much, add a bit more liquid (water or stock). sprinkle with parsley, and serve with buttered noodles.