I had a French flat mate who did it in a casserole.
IIRC:
Brown the rabbit first. Put Rabbit in pot with some white wine (just like half a glas to a glass, depending on how much is in the pot, vegetables, garlic, bay leaf. Put the lid on the pot. Simmer it for 45 minutes. Add a bit of mustard and some creme fraiche (enough to thicken the sauce) and just heat through for another couple of minutes. I seem to remember she used shallots, new potatoes and carrots for the veg but obviously you could put what you wanted.
I have never done it with rabbit but is good with chicken also.