Lesson learned: Have your butcher cut the rabbit up for you or at least remove the head! Brown the rabbit well in the skillet—it ensures that your stew will have a deep, complex flavor. —Sara

1 three-pound rabbit, cut into 12 pieces 1/3 cup Dijon mustard 2 tablespoons vegetable or olive oil 4 ounces lardons fumes(or 4 slices American thick-cut bacon, diced) 18 white pearl onions, peeled 2 teaspoons fresh thyme leaves, roughly chopped 1/2 teaspoon chopped fresh rosemary 1 bay leaf Salt and fr...