Preheat oven to 350 degrees.
Remove any fat from the rabbits and wash under cold water. Pat dry with paper towels.
Cut along both sides of the backbones with kitchen shears and discard bones.
Cut each rabbit into eight even-sized pieces and pat dry again.
Heat half the oil in a 2.5 litre flameproof casserole dish. Brown rabbit in batches, adding oil when necessary, then set aside.
Add the onion and the bacon to the casserole dish and cook, stirring, for 5 minutes or until lightly browned.
Sprinkle the flour into the pan and mix. Stir with a wooden spoon to scrape up the sediment from the base. Add the stock and wine, and stir until the sauce comes to a boil.
Return the rabbit to the casserole dish and add the thyme.
Cover and bake for 1 1/4 to 1 1/2 hours, or until the rabbit is tender and the sauce has thickened.
Combine the cream and mustard, then stir into the sauce in the casserole.
Garnish with thyme sprigs and serve.
Great with mashed potatoes.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	360.9 Kcal (1511 kJ)
Calories from fat	166.09 Kcal
		% Daily Value*
Total Fat	18.45g	28%
Cholesterol	121.09mg	40%
Sodium	407.87mg	17%
Potassium	671.82mg	14%
Total Carbs	10.67g	4%
Sugars	2.91g	12%
Dietary Fiber	1.25g	5%
Protein	32.83g	66%
Vitamin C	3.1mg	5%
Iron	4mg	22%
Calcium	61.5mg	6%

Amount Per 100 g
Calories	123.31 Kcal (516 kJ)
Calories from fat	56.75 Kcal
		% Daily Value*
Total Fat	6.31g	28%
Cholesterol	41.37mg	40%
Sodium	139.36mg	17%
Potassium	229.55mg	14%
Total Carbs	3.65g	4%
Sugars	1g	12%
Dietary Fiber	0.43g	5%
Protein	11.22g	66%
Vitamin C	1.1mg	5%
Iron	1.4mg	22%
Calcium	21mg	6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

8.5

Points
9

PointsPlus

Good Points

saturated fat free,
low sodium

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