- 2 (3-pound) rabbits, each cut into 6 serving pieces
- 1 1/2 teaspoons salt
- 1 teaspoon black pepper
- 3 to 4 tablespoons vegetable oil
- 1 3/4 cups reduced-sodium chicken broth (14 fluid ounces
- 2 medium onions, finely chopped (2 cups)
- 3 large garlic cloves, finely chopped
- 1 teaspoon chopped fresh thyme
- 3/4 stick (6 tablespoons) cold unsalted butter, cut into tablespoon pieces
- 2 1/2 cups dry white wine
- 1/3 cup Dijon mustard
- 1/4 cup whole-grain mustard
- 2 teaspoons cornstarch
- 2 tablespoons cold water
- Garnish: fresh thyme sprigs
- Rinse rabbit pieces and remove any fat, then pat dry and divide into 3 batches. Mix together salt and pepper in a small bowl for seasoning rabbit.
- Put oven rack in middle position and preheat oven to 350°F.
- Heat a dry 12-inch heavy skillet over moderately high heat until hot. Season first batch of rabbit, then add 3 tablespoons oil to skillet and brown rabbit on all sides, about 5 minutes total. Transfer browned rabbit to a flameproof roasting pan just large enough to hold all 3 batches in 1 layer. Season and brown remaining 2 batches of rabbit in same manner, transferring to roasting pan and adding more oil to skillet between batches if necessary. Reserve skillet.
- Add broth to roasting pan, then cover pan tightly with foil and braise rabbit in oven 15 minutes.
- While rabbit is braising, pour off any fat from skillet, then add onions, garlic, thyme, and 3 tablespoons butter and cook over moderately low heat, stirring and scraping up any brown bits, until onions are softened, about 5 minutes. Add wine and boil until liquid is reduced by half, about 10 minutes.
- Pour mixture over rabbit and continue to braise, covered tightly, until rabbit is tender when pierced with a fork, 45 minutes to 1 hour more. Transfer rabbit to an ovenproof serving dish and keep warm, covered loosely with foil, in turned-off oven.
- Straddle roasting pan over 2 burners and boil braising liquid until reduced to about 3 1/4 cups, about 10 minutes. Transfer 1/2 cup reduced liquid to a bowl and whisk in mustards. Add mustard mixture to reduced liquid in pan, whisking to incorporate. Dissolve cornstarch in water and whisk into sauce, then simmer, whisking, 2 minutes. Add remaining 3 tablespoons butter to sauce and swirl pan until incorporated. Season sauce with salt and pepper and pour over rabbit.
- Available at butcher shops, specialty foods shops, and some supermarkets (may require special order).