Rabbit in mustard sauce is an old French dish, and there are as many versions as there are housewives. Baking it gives the rabbit a nice roasty flavor and golden color, with just a little sauce. One rabbit will feed 4 people in the context of a three-course meal, but it’s no problem to do a third rabbit for larger portions, or more servings, or to have some to eat cold for lunch.
For some reason, the French mustard exported to the United States is not as pungent as the same brands bought there. So stock up on mustard when you’re in France, or add a little dry mustard powder to punch up Dijon mustard here.