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Rabbit in Blue Cheese & Mustard Sauce

1 rabbit (2 1/2 - 3 lbs), cut up
Freshly ground pepper
1 1/2 tsp dry thyme
1 1/2 tsp dry savory
1 dry bay leaf
1/4 cup dijon mustard
3 Tbsp dry white wine
1 Tbsp cornstarch
1/3 cup whhipping cream
1/2 cup crumbled blue cheese

Rinse rabbit and pat dry; then arrange, overlapping pieces slightly,
in a 4 qt or larger electric slow cooker. Sprinkle with pepper,
thyme, and savory; insert bay leaf between two rabbit pieces. Mix
mustard and wine; pour over rabbit. Cover and cook at low setting
until meat in thickest part is very tender when pierced (6 1/2 to
8 1/2 hours).

Carefully lift rabbit to warm serving dish; keep warm. Mix cornstarch
and cream; blend into cooking liquid. Increase cooker heat setting
to high; cover and cook, stirring 2 or 3 time, until sauce is
thickened (about 10 more minutes). Add 1/4 cup of the cheese,
cover, and let stand for 3 to 5 minutes; stir until cheese is
melted. Pour sauce over rabbit; sprinkle with remaining 1/4 cup
of cheese.


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