Crockpot Rabbit with Blue Cheese & Mustard Sauce
1 rabbit, cut up
salt & freshly ground pepper
1 1/2 tsp. dried thyme
1 1/2 tsp. dried savory (or sage)
1 bay leaf
1/2 C. onion, sliced
1/4 C. Dijon mustard
3 T. dry white wine (or chicken broth)
1 T. cornstarch
1/3 C. whipping cream
1/2 C. blue cheese, crumbled

Rinse rabbit and pat dry; then arrange in an electric slow cooker. Sprinkle with salt, pepper, thyme, and savory. Insert bay leaf between two rabbit pieces. Mix mustard and wine; pour over rabbit. Cover and cook on low setting until meat in thickest part is very tender when pierced (4-8 hours depending on age). Carefully lift rabbit to warm serving dish; keep warm. Whisk cornstarch and cream then blend into cooking liquid. Increase cooker heat setting to high; cover and cook, stirring occasionally, until sauce is thickened (about 10 more minutes). Add 1/4 cup of the cheese, cover, and let stand for 3-5 minutes; stir until cheese is melted. Pour sauce over rabbit; sprinkle with remaining 1/4 cup of cheese.