Mix the rabbit together with a little oil and season generously.
In a pan, heat the remaining oil and sauté the meat over medium heat, turning occasionally, until golden brown.
Pour the wine and lemon juice and stir.
Season a little with rosemary, marjoram, parsley, garlic, onion and bay leaf.
Lower the heat, cover the pan and cook about 50 minutes altogether.
Dissolve the mustard into 1 tablespoon of hot water, add to the pan and cook the meat for 10 minutes uncovered the pan, until the sauce has thickened.
Discard the bay leaf and serve rabbit with mashed potatoes.