Lapin À La Moutarde

• 1 2-3 pound (if wild) or 3-4 pound (if farmed) rabbit (800 g - 1.2 kg or 1.5 - 2 kg)
• 1/4 cup butter (60g or half a stick)
• 3 shallots, minced
• 4 cloves garlic, minced
• 1 cup white wine or vermouth (250 mL)
• 1/2 cup rabbit or chicken broth (125 mL)
• 1/2 cup heavy cream (125 mL)
• 1/4 cup smooth dijon mustard (60 g)
• 1 tablespoon whole grain dijon mustard (15 g)
• 1 bay leaf
• 1/4 teaspoon powdered sage
• 1/2 teaspoon crushed marjoram leaves
• 1/2 teaspoon crushed oregano leaves
• 1/2 teaspoon crushed savory leaves
• 1/2 teaspoon crushed thyme leaves
• 1/2 teaspoon dried rosemary
• 3-4 pounds small potatoes or potato pieces (1.5")

1. Preheat oven to 350F.
2. In a 4 quart (5L) dutch oven or a similarly sized pot, melt butter on medium heat until just beginning to sizzle.
3. Season rabbit parts with salt and pepper. Add to the pot and brown well on all sides. Remove rabbit pieces from pot.
4. Add shallots and garlic to hot butter. Stir well and try to scrape up brown bits from the bottom of the pan.
5. When shallots and garlic start to brown, add wine or vermouth and stir well.
6. Scraping the bottom of the pot the whole time, let mixture boil until slightly thickened and all of the fond is scraped up.
7. Add broth first, and then cream. Whisk thoroughly and add mustard and herbs. Lower heat to a simmer.
8. Return rabbit pieces to pot and add potatoes. Stir thoroughly to coat all solids with sauce.
9. Place pot in the oven uncovered, stirring occasionally, for about an hour. If the liquid is reducing too quickly, cover. Remove from the oven when potatoes are cooked and the rabbit meat is tender.
10. Taste before serving and adjust salt as necessary. Add black pepper to taste if desired.

butter, shallots, garlic, white wine, chicken broth, heavy cream, whole grain dijon mustard, bay leaf, powdered sage, marjoram leaves, oregano, savory leaves, thyme, rosemary, potatoes

Taken from food52.com/recipes/75288-lapin-a-la-moutarde (may not work)