Braised Rabbit with Mustard and Fennel

Name: Braised Rabbit with Mustard and Fennel
Ingredients: 1/2 cup Dijon mustard; 2 tablespoons yellow mustard seeds; One 3-pound rabbit—cut into 2 whole legs, 2 front quarters and 1 whole loin all on the bone; Salt and freshly ground pepper; 2 tablespoons canola oil; 1 medium onion, cut into 1/2-inch dice; 1 fennel bulb, cut into 1/2-inch dice; 2 thyme sprigs; 1 rosemary sprig; 4 sage leaves; 1/4 cup dry white wine; 2 cups rabbit or chicken stock or low-sodium broth; Soft polenta, for serving