Cut the rabbit into portions. Cut the lemon into thin slices, chop the garlic.
Put rabbit, garlic, lemon, thyme, bay leaf and olive oil in a bowl. Pour in and leave to marinate for 4 hours.
We take out the meat from the bowl and roll in the flour.
In a pan over high heat, warm 2 tbsp. vegetable oil. Put the pieces of the rabbit in white wine and fry on all sides until golden brown, about 10 minutes.
We shift the rabbit in white wine into a refractory form, add the marinade along with slices of lemon and garlic, pour the wine, put the mustard. Mix. We put the pot in the oven preheated to 160 degrees and cook for about an hour under the lid.