Rabbit In Stilton-Mustard Sauce

• 1 (2 1/2-3 lb) rabbit, cut up
• 3 tablespoons olive oil
• 1 1/2 tablespoons fresh thyme leaves
• 1 1/2 tablespoons fresh summer savory, leaves or of the dried herbs
• 2 bay leaves, fresh, crumbled or 2 dried bay leaves, crumbled
• 1/2 cup Dijon mustard
• 1/2 cup water
• 1/2 cup half-and-half (light cream)
• 1/2 cup crumbled Stilton cheese

1. In a 9-by-13-inch baking pan, stir together oil, thyme, savory, and bay leaves.
2. Add rabbit and turn to coat evenly.
3. Cover and chill at least 1 hour or overnight.
4. Preheat oven to 375u0b0F.
5. In a bowl, stir mustard and water until smooth.
6. Turn rabbit over, then spread top of meat with half of mustard mixture.
7. Bake, uncovered, in a 375u0b0F oven for 20 minutes.
8. Turn meat over and spread other side with remaining mustard mixture.
9. Continue to bake, basting once or twice, until meat is no longer pink in thickest part (cut to test), 25 to 30 minutes more.
10. Place rabbit on a platter and keep warm. Place pan over medium-high heat and boil, stirring, until juices are reduced to 1/2 cup, about 8 minutes.
11. Add half and half, whisk until bubbling.
12. Add all but 2 tablespoons cheese and whisk until melted.
13. Pour sauce over rabbit; sprinkle with remaining cheese.
14. Serve on warmed plates.

rabbit, olive oil, thyme, fresh summer savory, bay leaves, dijon mustard, water, light cream, cheese

Taken from www.food.com/recipe/rabbit-in-stilton-mustard-sauce-277196 (may not work)