Le Lapin A La Moutarde D'irene (Rabbit Stew With Mustard)

• 1 rabbit, 2 1/2 pounds
• 5 tablespoons Dijon-style mustard
• 2 tablespoons vegetable oil
• 12 small white onions, peeled
• 4 slices bacon
• 4 sprigs fresh thyme, or 1 teaspoon dried
• 1 bay leaf
• 1 cup dry white wine
• 4 tablespoons heavy cream or creme fraiche
• Salt and freshly ground pepper to taste, if necessary

1. Cut the rabbit into 12 serving pieces.
2. Place the pieces in a mixing bowl.
3. Add the mustard and coat all the pieces well.
4. Cover with plastic wrap.
5. Place in the refrigerator and marinate for two to three hours, or more.
6. When ready to cook, heat the oil in a nonstick skillet.
7. Add the rabbit pieces and the onions.
8. Brown for about 10 minutes, stirring and turning the pieces.
9. Place the bacon slices in the bottom of a heavy skillet and cook over medium heat.
10. Add the rabbit, onions, thyme, bay leaf and wine.
11. Bring to a boil.
12. Cover and simmer about 40 minutes, or until done.
13. Remove cover and continue cooking for five minutes.
14. Add the cream and cook for one minute.
15. Add salt and pepper if necessary.
16. Remove bay leaf and serve.

rabbit, mustard, vegetable oil, white onions, bacon, thyme, bay leaf, white wine, heavy cream, salt

Taken from cooking.nytimes.com/recipes/8054 (may not work)