Rabbit with Mustard and Fava Beans

In a large sauté pan over high heat, warm the olive oil. Add the rabbit pieces and brown well, turning once, about 2 minutes on each side. Using tongs, transfer the rabbit to a plate and set aside.

To the same sauté pan over medium heat, add the onion and the garlic and sauté until they begin to brown, about 2 minutes. Return the rabbit to the pan and add the wine, salt and pepper. Cook over medium heat until the liquid is reduced by half, about 10 minutes.

Add the bouquet garni and stock to the pan and bring to a boil. Reduce the heat to medium and simmer, uncovered, until the meat falls easily away from the bone, 45-50 minutes.

While the rabbit is simmering, fill a bowl with ice cubes and water and set aside. Remove the fava beans from their pods and discard the pods. Fill a saucepan three-fourths full with water and bring to a boil. Add the beans to the boiling water and boil for 2 minutes. Drain the beans, then plunge them immediately into the ice water. Remove from the water. Using a sharp knife, slit the skin on the edge of each bean and “pop” the bean free of its skin. Discard the skins and set the beans aside.

Using tongs, remove the rabbit meat from the sauté pan and place it in the center of a serving platter.

Strain the sauce remaining in the sauté pan through a fine-mesh sieve directly into a saucepan over medium heat. Add the fava beans and mustard and heat, stirring occasionally, until heated through.

Pour the sauce over the meat, sprinkle the basil over the top and serve immediately.