Ingredients

• 1 2-3 pound (if wild) or 3-4 pound (if farmed) rabbit (800 g - 1.2 kg or 1.5 - 2 kg)
  
• ¹/₄ cup butter (60g or half a stick)
  
• 3 shallots, minced
  
• 4 cloves garlic, minced
  
• 1 cup white wine or vermouth (250 mL)
  
• ¹/₂ cup rabbit or chicken broth (125 mL)
  
• ¹/₂ cup heavy cream (125 mL)
  
• ¹/₄ cup smooth dijon mustard (60 g)
  
• 1 tablespoon whole grain dijon mustard (15 g)
  
• 1 bay leaf
  
• ¹/₄ teaspoon powdered sage
  
• ¹/₂ teaspoon crushed marjoram leaves
  
• ¹/₂ teaspoon crushed oregano leaves
  
• ¹/₂ teaspoon crushed savory leaves
  
• ¹/₂ teaspoon crushed thyme leaves
  
• ¹/₂ teaspoon dried rosemary
  
• 3-4 pounds small potatoes or potato pieces (1.5")