Braised Rabbit With Mustard And Fennel

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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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