- 2 rabbits (around 2.5 lbs. each), cut into 6 to 8 pieces
- Salt and pepper to taste
- 1/2 lb. pancetta or unsmoked bacon, cut into 1/4-inch strips.
- 1-1/2 cups crème fraîche
- 3/4 cup Dijon mustard
- 2 Tablespoons chopped fresh thyme
- 2 Tablespoons chopped fresh sage
- 2 teaspoons black or yellow mustard seeds, crushed
- 8 garlic cloves
- 4 bay leaves
- 2 Tablespoons Wild Mushroom and Sage Olive Oil
- Season rabbit with salt and pepper and place in a large bowl along with remaining ingredients. Mix together with your hands until rabbit pieces are coated. Cover bowl with plastic wrap and let marinate at room temperature for at least 1 hour or overnight in the refrigerator.
- If rabbit has been chilled, allow it to come to room temperature. Heat oven to 400 degrees and arrange a rack in the middle of oven. Divide rabbit in a single layer between 2 shallow roasting pans and top with any of the remaining marinade. Roast the rabbit, turning once and basting with pan juices occasionally, until the juices have reduced and rabbit is cooked through, about 55 minutes. Set oven to broil and cook until golden brown, about 5 minutes more.
- Serve rabbit with pan juices.