Cut the rabbit into 8 to 10 pieces. Season with salt and pepper.
Coat the rabbit pieces in the wheat semolina. Dust off the excess.
Heat the oil with the butter in a heavy cooking pot or a cocotte over a medium heat and sauté the rabbit on all sides for 3-4 minutes until nicely brown. Transfer all pieces to a tray.
Use the same cocotte to cook the onions until translucent. Add the rosemary and garlic and cook together with the onions until fragrant.
Dissolve the mustard powder in the white wine and add it to the cocotte with the aromatic stock.
Return the sautéed rabbit to the sauce, and simmer under cover for 45-60 minutes until the meat is soft and tender.
After cooking, remove the rabbit from the cocotte and sieve the sauce.
Bring the sauce back to the stove, add the cream and bring to the boil.
When the sauce starts thickening, stir in the Dijon mustard and adjust the seasoning to taste.Reheat and coat the rabbit in the mustard sauce and serve hot.