Rabbit in Mustard Sauce

Preheat the oven to 200°C (approximately 400°F).

Rinse the rabbit, cut into 6-8 pieces and pat dry. Coarsely grind the peppercorns and mustard seeds in a mortar and rub over the meat, season with salt.

Peel the onions and parsnips and cut into large cubes. Peel and finely chop the garlic. Heat the oil in a Dutch oven and saute the rabbit until browned all over, 5-6 minutes. Add the onions, garlic and parsnips, saute briefly and deglaze with the white wine and half of the broth and bring to a boil.

Cover and bake until the rabbit is tender, stirring occasionally and adding more of the broth as necessary, about 1 hour. 

Rinse the thyme, shake dry and strip the leaves from the branches.

Remove the rabbit from the oven and place on a baking sheet. Increase the oven temperature to 250°C (approximately 475°F). Brush the rabbit with the mustard and oil and broil until nicely browned, about 15 minutes.

Meanwhile, pour the sauce into a blender and puree. Strain through a fine-meshed sieve into a small saucepan, add the cream, and  medium-spicy mustard to taste, season with salt and white pepper and bring to a simmer. Dissolve the cornstarch in a little cold water, stir into the simmering sauce along with the thyme and cook until lightly thickened.