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1
Brush one side of each rabbit piece with mustard, then season with salt and pepper.
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2
Heat the oil and butter in a large nonreactive pan over medium heat.
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3
When the fat is hot but not smoking, add several rabbit pieces, mustard side down.
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4
You may need to cook them in batches, so as not to crowd the pan.
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5
Cook until browned, about 10 minutes, and then brush the uncooked top of each piece with the remaining mustard.
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6
Season with salt and pepper; flip and cook until brown, 10 minutes more.
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7
Transfer to a large platter and continue cooking in this manner until all the rabbit is browned.
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8
Add several tablespoons of the wine to the pan and scrape up the browned bits.
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9
Add the onions and cook, stirring, until golden, about 5 minutes.
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10
Remove the pan from the heat.
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11
Sprinkle the flour over the onions and stir to coat.
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12
Pour in the remaining wine, the thyme and bay leaf.
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13
Add the rabbit.
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14
Return the pan to medium heat and simmer until the rabbit is tender and the sauce begins to thicken, about 1 hour.
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15
Transfer the rabbit to a warmed platter.
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16
Discard the thyme and bay leaf.
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17
Reduce the sauce to the desired thickness; then season to taste with salt and pepper.
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18
Pour the sauce over the rabbit and sprinkle with parsley.
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19
Serve immediately over buttered noodles or rice.
