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1
Cut each rabbit into 6 pieces: 2 hind legs, 2 front legs, 1 neck and 1 loin with flaps attached.
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2
Season the rabbit with salt and pepper.
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3
Press 2 savory sprigs and 2 thyme sprigs on the underside of each loin and fold the flaps over them; secure with toothpicks.
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4
Spread the mustard all over the pieces of rabbit.
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5
In a very large enameled cast-iron casserole, melt 2 tablespoons of the butter in 2 tablespoons of the olive oil.
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6
Add 4 of the rabbit pieces and cook over moderately high heat until browned on the bottom, about 2 minutes.
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7
Turn the pieces and cook over moderate heat until browned, about 3 minutes.
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8
Transfer to a large bowl.
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9
Repeat in 2 batches with the rest of the rabbit pieces, adding the remaining 1 tablespoon each of butter and olive oil to the casserole for the last batch.
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10
Add the garlic, shallots and onion to the casserole and cook over moderately low heat, stirring occasionally, until softened, about 8 minutes.
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11
Add half of the wine and boil over moderately high heat, scraping up any bits stuck to the bottom of the casserole, until reduced by half, about 4 minutes.
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12
Repeat with the remaining wine.
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13
Add the tomatoes, stock and the remaining 2 savory sprigs.
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14
Nestle the rabbit pieces in the casserole and bring to a simmer.
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15
Cover and cook over low heat, turning the rabbit pieces a few times, until the meat is tender, about 1 hour.
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16
Transfer the rabbit pieces to a bowl.
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17
Boil the cooking liquid over high heat until reduced to 5 cups, about 15 minutes.
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18
Discard the savory sprigs.
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19
Add the heavy cream and boil until thickened, about 5 minutes.
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20
Season the sauce with salt and pepper.
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21
Return the rabbit to the casserole and simmer for a few minutes to heat through, then serve.
