Rabbit in Stilton-Mustard Sauce

Ingredients

• 1 (2.5-3 lb)  rabbit, cut up

• 3 tablespoons olive oil
• 1 1/2 tablespoons fresh thyme leaves
• 1 1/2 tablespoons fresh summer savory, leaves or 0 of the dried herbs
• 2 bay leaves, fresh, crumbled or dried bay leaves, crumbled
• 1/2 cup Dijon mustard
• 1/2 cup water
• 1/2 cup half-and-half (light cream)
• 1/2 cup crumbled Stilton cheese

Directions

1. 1

   In a 9-by-13-inch baking pan, stir together oil, thyme, savory, and bay leaves.

2. 2

   Add rabbit and turn to coat evenly.

3. 3

   Cover and chill at least 1 hour or overnight.

4. 4

   Preheat oven to 375°F.

5. 5

   In a bowl, stir mustard and water until smooth.

6. 6

   Turn rabbit over, then spread top of meat with half of mustard mixture.

7. 7

   Bake, uncovered, in a 375°F oven for 20 minutes.

8. 8

   Turn meat over and spread other side with remaining mustard mixture.

9. 9

   Continue to bake, basting once or twice, until meat is no longer pink in thickest part (cut to test), 25 to 30 minutes more.

10. 10

    Place rabbit on a platter and keep warm. Place pan over medium-high heat and boil, stirring, until juices are reduced to 1/2 cup, about 8 minutes.

11. 11

    Add half and half, whisk until bubbling.

12. 12

    Add all but 2 tablespoons cheese and whisk until melted.

13. 13

    Pour sauce over rabbit; sprinkle with remaining cheese.

14. 14

    Serve on warmed plates.