How I made it:

1 rabbit (2 ½ to 3 ½ pounds), cut into about 8 pieces, bone in
½ cup Dijon mustard
Salt and freshly ground black pepper
3 tablespoons peanut oil
1 tablespoon unsalted butter
1 bottle dry white wine
2 medium onions, finely chopped
1 tablespoons superfine flour, like Wondra
3 branches thyme
1 bay leaf
Chopped flat-leaf parsley.

1. Brush one side of each rabbit piece with mustard, then season with salt and pepper.

2. Heat the oil and butter in a large nonreactive pan over medium heat. When the fat is hot but not smoking, add several rabbit pieces, mustard side down. You may need to cook them in batches, so as not to crowd the pan. Cook until browned, about 10 minutes, and then brush the uncooked top of each piece with the remaining mustard. Season with salt and pepper; flip and cook until brown, 10 minutes more. Transfer to a large platter and continue cooking in this manner until all the rabbit is browned.

3. Add several tablespoons of the wine to the pan and scrape up the browned bits. Add the onions and cook, stirring, until golden, about 5 minutes. Remove the pan from the heat. Sprinkle the flour over the onions and stir to coat. Pour in the remaining wine, the thyme and bay leaf. Add the rabbit. Return the pan to medium heat and simmer until the rabbit is tender and the sauce begins to thicken, about 1 hour.

4. Transfer the rabbit to a warmed platter. Discard the thyme and bay leaf. Reduce the sauce to the desired thickness; then season to taste with salt and pepper. Pour the sauce over the rabbit and sprinkle with parsley.