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1
In a bowl, blend the Dijon mustard and mustard seeds.
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2
Season the rabbit parts with salt and pepper.
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3
Spread the mustard all over the rabbit pieces.
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4
Cover and refrigerate overnight.
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5
Preheat the oven to 325.
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6
In a large nonstick skillet, heat the oil.
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7
Add the rabbit pieces and cook over moderate heat until richly browned, about 2 minutes per side; turn the pieces carefully to keep as much mustard crust on the rabbit as possible.
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8
Transfer the rabbit to a plate.
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9
Add the onion, fennel, thyme, rosemary and sage to the skillet.
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10
Cover and cook over moderate heat, stirring occasionally, until the vegetables are softened, about 10 minutes.
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11
Add the wine and cook, scraping up the browned bits from the bottom of the pan.
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12
Add the stock and bring to a boil.
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13
Nestle the rabbit pieces in the vegetables.
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14
Cover the skillet and braise the rabbit in the upper third of the oven for about 50 minutes, until is tender.
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15
Uncover and braise for 10 minutes longer, until the rabbit pieces are glazed.
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16
Transfer the rabbit to a plate.
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17
Discard the herbs.
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18
Boil the sauce over high heat until the liquid is reduced by two-thirds, about 5 minutes.
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19
Season with salt and pepper and return the rabbit pieces to the sauce to heat through.
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20
Serve in shallow bowls over polenta.
