Rabbit in Creamy Dijon Mustard Sauce

Pat the rabbit pieces dry with paper towels and season generously with salt and black pepper.

Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Brown the rabbit pieces on all sides until golden, about 5-7 minutes. Remove the rabbit and set aside.

Reduce the heat to medium. Add the chopped onion to the pot and sauté until softened, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.

Pour in the white wine and scrape the bottom of the pot with a wooden spoon to deglaze, incorporating all the browned bits. Let it simmer for 2 minutes to reduce slightly.

Return the rabbit to the pot. Add the chicken broth and bring to a gentle simmer. Cover the pot and cook for 30-35 minutes, or until the rabbit is tender.

Remove the rabbit from the pot and keep warm. Whisk the Dijon mustard into the sauce in the pot. Then, slowly stir in the heavy cream. Heat gently for 2-3 minutes, but do not boil. Taste and adjust seasoning if needed.

Return the rabbit to the creamy sauce. Garnish with fresh chopped parsley and serve immediately with mashed potatoes or rice.