Braised Rabbit with Mustard and Fennel

Ingredients

• 1/2 cup Dijon mustard
• 2 tablespoons yellow mustard seeds
• One 3-pound rabbit—cut into 2 whole legs, 2 front quarters and 1 whole loin all on the bone
• Salt and freshly ground pepper
• 2 tablespoons canola oil
• 1 medium onion, cut into 1/2-inch dice
• 1 fennel bulb, cut into 1/2-inch dice
• 2 thyme sprigs
• 1 rosemary sprig
• 4 sage leaves
• 1/4 cup dry white wine
• 2 cups rabbit or chicken stock or low-sodium broth
• Soft polenta, for serving

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