|Rabbit||4 Pound, cleaned and cut into serving pieces (2 Kilogram Piece)|
|Butter||2 Ounce (50 Grams)|
|Dried thyme||1⁄2 Teaspoon|
|Dried rosemary||1⁄2 Teaspoon|
|French mustard||1 Tablespoon|
|Cornflour||1 Tablespoon, blended with 2 tablespoons single cream|
|Single cream||2 Tablespoon|
|Dry white wine||10 Fluid Ounce (300 Milliliters)|
|Olive oil||4 Fluid Ounce (125 Milliliters)|
|Garlic||2 Clove (10 gm), crushed|
|Onion||1 Medium, thinly sliced|
|Carrot||1 Medium, thinly sliced|
To prepare the marinade, mix all the ingredients in a large, shallow bowl.
Add the rabbit pieces and marinate them at room temperature for 6 hours, basting occasionally.
Remove the rabbit from the marinade and dry on kitchen towels.
Reserve the marinade.
Melt the butter in a large, deep frying-pan.
Add the rabbit pieces and fry until they are evenly browned.
Pour in the marinade and bring to the boil.
Stir in seasoning, cover and simmer for 1 to \ hours, or until the pieces are cooked through and tender.
Remove the pan from the heat and transfer the rabbit to a warmed serving dish.
Keep warm while you make the sauce.
Strain the cooking liquids into a small saucepan, pressing down on the vegetables with the back of a wooden spoon.
Bring to the boil, then stir in the herbs.
Reduce the heat to low and stir in the cream, a little at a time, then the mustard and cornflour (cornstarch} mixture.
Gently warm the sauce, stirring constantly, until it is hot but not boiling, and is thick.
Pour the sauce into a warmed sauceboat and serve at once, with the rabbit.