Heat the oil in a casserole dish over medium-high heat. Add the rabbit and cook until golden. Season with salt and pepper. Set aside. Add the onion and garlic then cook until softened, about 3 min. Pour in the wine and scrape the bottom
of the casserole dish. Put the rabbit back into the dish. Pour in the broth then bring to a boil. Add the bay leaves and mix well.
Cover the dish and cook in the middle of the oven until the meat can be easily separated with a fork, about 2 hours.
Meanwhile, in a small bowl, mix the cream and mustard. Set aside.
Take the casserole dish out of the oven. Remove the rabbit from the dish, then bone it and set the meat aside. Add the cream mixture to the casserole and whisk well. Heat the mixture over medium heat for 2-3 min. Put the rabbit meat back into the dish to warm up then serve.
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