Rabbit In Blue Cheese Mustard Sauce
|Olive oil||3 Tablespoon|
|Fresh thyme leaves/1 1/2 teaspoons each of the dry herbs||1 1⁄2 Tablespoon (With Savory Leaves)|
|Savory leaves||1 1⁄2 Tablespoon (Fresh)|
|Fresh bay leaves/Dry bay leaves||2 , crumbled|
|Fryer rabbit||3 Pound, cut up|
|Dijon mustard||1⁄2 Cup (8 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Half and half||1⁄2 Cup (8 tbs) (Alternately Called Light Cream)|
|Crumbled blue cheese||1⁄2 Cup (8 tbs)|
In a 9- by 13-inch metal pan, stir together oil, thyme, savory, and bay leaves.
Add rabbit and turn to coat evenly.
Cover and chill at least 1 hour or until next day.
In a bowl, stir mustard and water until smooth.
Turn rabbit over, then spread top of meat with half of mustard mixture.
Bake, uncovered, in a 375° oven for 20 minutes.
Turn meat over and spread other side with remaining mustard mixture.
Continue to bake, basting once or twice, until meat is no longer pink in thickest part (cut to test), 25 to 30 minutes more.
Lift rabbit from pan to 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.
Add half-and-half; whisk until bubbling.
Add all but 2 tablespoons cheese and whisk until melted.
Pour sauce over rabbit; sprinkle with remaining cheese.