Lapin a la moutarde, take 2

Forget the recipe I provided the first time, this one is much tastier for rabbit in mustard sauce. We picked up a whole rabbit from a local farm, and since it was my first time cutting one into pieces, I will not showcase the result of that. Though it was actually easier than expected, I think having your butcher cut it for you is perfectly acceptable.
Dust the rabbit pieces in flour and brown on all sides in a hot pan with olive oil & butter. Heat more oil & butter in a casserole dish, and saute some smoked bacon cut into small cubes (or lardons if you have access to that). When done, add 4 thinly sliced shallots and let them become translucent. When done, put the rabbit pieces on top, pour over 2 dl of white wine and 2 dl of bouillon, and add a rosemary sprig if you happen to have one. The bacon adds saltiness, but you can of course pepper & salt to taste. Cover and simmer (small bubbles) for about an hour, or until the inside temperature of the meat is 160 F / 70 C. Remove the rabbit pieces and set aside. Mix 2 good tablespoons of French mustard with ~2dl of sour cream (creme fraiche) and add it into the cooking juices in the casserole. Bring to a boil, then return the rabbit pieces and make sure everything is hot before serving.
If your dinner companion(s) grew up in France in the 1980s do not under any circumstance let them give you a rendition of Chantal Goya's Ce matin, un lapin, or you risk never getting it out of your head again...