Rabbit À La Moutarde

• 3 to 4 pounds rabbit, cut into serving pieces
• Coarse salt
• 4 tablespoons (1/2 stick) unsalted butter
• 2 garlic cloves, peeled and finely minced
• 1 tablespoon Herbes de Provence
• 1 teaspoon teaspoon dried thyme
• 1 cup white wine
• 1 cup heavy cream
• 1/4 cups smooth Dijon mustard
• 3 tablespoons whole-grain mustard
• 1 pound small potatoes, boiled until tender and halved

1. Pat the rabbit pieces dry with paper towels and season aggressively with salt.
2. Melt the butter in a large, heavy pot over medium-high heat. Add the rabbit pieces and cook, turning only once, until browned, about 5 minutes per side. Transfer the rabbit pieces to a plate and set aside.
3. Add the shallots and garlic to the pot and cook, stirring occasionally, until just beginning to soften, about 5 minutes. Add the herbes de Provence, thyme, and winernto the pot and bring the mixture to a boil. Whisk in the cream and both of the mustards, then lower the heat and allow the mixture to simmer so that all of the flavors combine, just a minute or two. Season the mixture to taste with salt.
4. Return the browned rabbit pieces to the pot and simmer, uncovered, until the rabbit is tender, about 20 minutes. Add the cooked potatoes during the last 10 minutes of cooking just to heat them through. Serve hot.

rabbit, salt, butter, garlic, herbes, thyme, white wine, heavy cream, ubc, wholegrain mustard, potatoes

Taken from food52.com/recipes/27914-rabbit-a-la-moutarde (may not work)