Rabbit in mustard cream (l'ancienne)

Ingredients:

1 to 1.5 kilo of rabbit (let it cut by a boucher)
2 onions (cut thinly)
2 shallots (échalote) cut thinly
4 cloves garlic (mince)
2 dl white wine
1-2 tablespoonful of mustard cream a l'ancienne
1 tablespoon of flour
3 tablespoon of oil
30 grams butter
1-2 dl milk
3-4 tablespoon  fresh cream
2-3dl water

salt to taste
black pepper

Directions:

Peel garlic ,onions,shallots.Mince garlic and cut onions and shallots thinly.

Saute garlic and onions in a pan with oil and  butter. Add the meat ,let it cook until each part got a bit grill. Add flour, glazed with wine.Mix well and let it cook few minutes.

 Add mustard,milk and cream together. Incorporate this to the casserol. Cook for few minutes, add all the aseasoning (salt,black pepper). Add water  little by little  now and then while cooking to prevent from burning. Cook with low heat until meat is tender.