2 rabbits [ 1500 gm approx.]
2 large onions, thinly sliced
1 1 / 2 cups chicken stock or water + bouillon
1 / 2 cup white wine
1 / 2 cup cream
3 tablespoons Dijon mustard
2 tablespoons vegetable oil
Pepper + thyme + allspice + bayleaf
Cut along both sides of the backbone of rabbit with kitchen scissors and discard the long bony part.
Cut rabbit into 8 even sized pieces. Wash and pat dry. Heat half the oil in a large pan.
Brown rabbit pieces in batches of one layer.
Remove and add remaining oil and brown until through with all pieces.
Add onion to pan stirring until lightly browned.
Sprinkle on the flour and mix well.
Stir with a wooden spatula to lift the baked on sediment from the side of pan, which
gives color to the sauce.
Add the stock or water and bouillon, the wine and stir until sauce boils and thickens.
Return rabbit to pan. Add bayleaf and all the spices. Transfer into an ovenproof baking dish.
Cover and bake in a preheated medium oven for 1 1 / 2 hours or until rabbit is tender.
Remove bayleaf and stir through cream and mustard.
Serve with steamed and buttered potatoes
