Wild Rabbit in Blue Cheese-Mustard Sauce - serves 4

1 wild rabbit (2-1/2 to 3 pounds), cut up
3 tbsp olive oil
1-1/2 tbsp each fresh thyme leaves and savory leaves, or 1-1/2 tsp each of the dried herbs
2 fresh or dried bay leaves, crumbled
1/2 cup Dijon mustard
1/2 cup water
1/2 cup half-and-half
1/2 cup crumbled blue cheese

In a 9-by-13-inch baking pan, stir together oil, thyme, savory, and bay leaves. Add rabbit and turn to coat evenly. Cover and chill at least 1 hour or until next day.
In a bowl, stir mustard and water until smooth. Turn rabbit over, then spread top of meat with half of mustard mixture. Bake, uncovered, in a 375°F oven for 20 minutes. Turn meat over and spread other side with remaining mustard mixture. Continue to bake, basting once or twice, until meat is no longer pink in thickest part (cut to test), 25 to 30 minutes more.
Lift rabbit from pan to a platter and keep warm. Place pan over medium-high heat and boil, stirring, until juices are reduced to 1/2 cup, about 8 minutes. Add half and half, whisk until bubbling. Add all but 2 tablespoons cheese and whisk until melted. Pour sauce over rabbit; sprinkle with remaining cheese.