Ingredients for 4 servings:

• 1 3-4 pound rabbit,
  
• 4 strips bacon, cut in 1-inch pieces,
  
• 1/2 cup Dijon mustard,
• 3 tablespoons peanut oil,
  
• 1 large onion, chopped,
  
• 11/2 teaspoons chopped fresh thyme or 1/2 teaspoon dried,
  
• 1 teaspoon chopped fresh rosemary or 1/2 teaspoon crumbled dried,
  
• 1 bay leaf,
  
• 1 cup dry white wine,
  
• 1/4 cup half-and-half,
  
• salt and pepper,
  
• If need of thickening: 1 tablespoon of butter mixed with 1 tablespoon of flour.

Preparation Steps:

1. Cut the rabbit into 6 pieces and place in a large mixing bowl. Rub the rabbit pieces with the mustard, coating them well, cover with plastic wrap, and let stand in the refrigerator for 3 to 4 hours.

2. In a large, heavy skillet, fry the bacon over medium heat until lightly browned, 3 to 5 minutes. Remove them and set aside on paper towels. Drain off all but 1 tablespoon of the fat from the skillet.

3. Add the oil, onion and rabbit. Sauté over moderate heat for about 10 minutes, turning to brown.

4. Add the bacon and remaining ingredients except the half-and-half. Bring to the boil, reduce heat, cover, and simmer for 45 to 50 minutes or until the rabbit is very tender.

5. Add the half-and-half. Stir well, cook for 5 minutes longer. Remove the rabbit pieces from the pot and arrange on a serving platter. Remove the bay leaf. If the sauce needs thickening, bring the sauce to a boil. Mix together 1 tablespoon of softened butter and 1 tablespoon of flour and whisk into the sauce. Boil, stirring, for 2 minutes until thickened.

6. Pour over the rabbit and serve immediately with potatoes or egg noodles.

Wine Pairing Tips: This dish is best served with a white Chardonnay wine from the Côte de Beaune, whether it is the regional sub-appellation, or a specific village such as a Pernand-Vergelesses or a Chassagne-Montrachet for special occasions.