- Preheat the oven to 180 °C (350 °F). Place the rabbit in a Dutch oven. Add the onion, wine, broth, salt, pepper and thyme. Cover and bake for about two hours.
- Remove and debone the rabbit. Keep the meat aside.
- Strain the broth and set aside.
- Dissolve the cornstarch in the cream. Add the mustards. Stir in the reserved broth and cook while stirring, until the sauce thickens.
- Place the rabbit on a bed of rice and drizzle with the sauce. Serve with cooked vegetables.