Step 1

Season the rabbit pieces with kosher salt and pepper. Dice the onion and finely mince the garlic and set aside. Chop the bacon into a small dice and set aside. Tie a small bundle of fresh thyme sprigs, sage leaves and a couple bay leaves together.

Step 2

Heat a wide skillet over medium high heat. When the pan is hot, add a liberal amount of olive oil. Add the rabbit pieces to the hot skillet and sear undisturbed until well browned. The rabbit may stick to the pan initially, but it will release once it’s browned.

Step 3

To make the braising liquid, turn the heat on the skillet down to medium and then add the bacon. Add the diced onions. Sauté the bacon and onion until the bacon begins to brown and the onions are soft and translucent.

Step 4

Add the minced garlic and grainy mustard to the bacon mixture. Cook for another minute until the garlic is fragrant. Turn the heat back up to medium high and deglaze the pan with the cider. Be careful when adding the cider to the hot pan as it can spatter.

Step 5

Allow the cider to come to a simmer while scraping up any brown bits on the bottom of the pan. Add the chicken broth and the heavy cream. Bring the sauce to a simmer and add the rabbit pieces back to the pan along with any juices on the plate.

Step 6

Bring the liquid up to a gentle simmer and then turn the heat down to low. Cover and cook the rabbit very slowly over a low simmer until fully cooked and tender. This should take about 40 to 45 minutes.

Step 7

When fully cooked, remove the rabbit pieces to a clean serving platter and tent with foil. Add the heavy cream to the pan and bring the sauce to a boil. Let reduce for 3 to 5 minutes. Taste the sauce and check the seasoning, adding more kosher salt and pepper if needed.

Step 8

In a small bowl or cup, stir together the flour and water until a smooth paste. Add the flour mixture to the sauce and quickly stir to combine. Simmer the sauce until it thickens to the desired consistency. If you prefer the sauce thicker, you can add a bit more flour mixed with water.

Step 9

Return the rabbit to the pan and spoon the sauce over. Garnish with chopped fresh parsley and enjoy!