Sear off the legs in a pan with oil.. when they are all nicely roasted, put em on the side... then sweat a basic mirepoix in your pan (onions carrots celery garlic), then deglaze with some white wine.. let reduce for 3-4 minutes, then add veal stock (or chicken) .. aim for low sodium stock...
Put everything back together in a pot, with fresh thym, bay leaves... make sure the rabbit is well covered with stock... cook in the oven at 300oF for about 1 hour, or until the meat start coming off the bone...
Remove the legs from the broth, set them aside... strain the stock, and let it reduce until it start thickens.... then add heavy cream to thicken it up... when it has reduced down enough to glaze a spoon, whisk in dijon mustard to give it the final flavour and thickness... serve the legs with mustard sauce...
P.S. You shouldnt need any flour/starch/powder to thicken that sauce... just the collagen from the meat and the cream should do it... if you dont have enough sauce just add more cream and let it reduce down...
This post was edited by hofx2 on Sep 15 2012 01:39am