Lapin Rôti à la moutarde from The Country Cooking of France by Anne Willan

Ingredients

• 2 onions, finely chopped
• 1 tablespoon chopped fresh parsley
• 1 garlic clove, finely chopped
• 3 tablespoons browned bread crumbs
• 2 tablespoons chopped fresh parsley
• ¾ cup/175 ml. medium-dry white wine
• salt and pepper
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon chopped fresh oregano or savory
• 2 tablespoons chopped fresh basil
• 2 tablespoons olive oil, more for baking dish
• 2 large tomatoes
• 10 garlic cloves, unpeeled
• 6 tablespoons/120 g dijon mustard
• 1 rabbit (about 3 pounds/1.35 kg., cut into pieces
• 3 tablespoons/45 ml. olive oil, more for the roasting pan