Le cul de lapin au basilic

Name: Le cul de lapin au basilic (Rabbit in basil sauce)
Cuisine: French
Ingredients: softened butter; salt and ground black pepper; salt and ground black pepper; about 50 g/2 oz thinly sliced fat salt pork; 900 g/2 lb rabbit, dressed weight; 2–3 teaspoons finely chopped fresh basil; 2 tablespoons Dijon mustard; 2 cloves garlic, chopped; ¼ teaspoon dried thyme; 2 medium-sized onions, sliced; 4 medium-sized tomatoes, sliced; 2–3 teaspoons cornflour; 1 bay leaf, crumbled; 150 ml/¼ pint dry white wine