Preheat the oven to 160 degrees (325 F).
In a large clay pot (or enameled cast iron Le Cruset) melt 1 tablespoon of the butter and the oil and cook the onion until soft and golden.
Add the rabbit pieces and cook in portions until they turn beige (not golden). Sprinkle the rabbit with the flour, stirring well to mix with the onion. Cook for at least 2-3 minutes.
Take the leek leaf (green part) and put on top the sprigs of parsley, thyme and bay leaf. With a cooking thread tie everything and reserve.
Put the wine and chicken broth on the rabbit, add the carrots and the leek leaf with the herbs. (The liquid should reach half of the pieces of the rabbit, add more chicken broth if necessary so that it reaches half).
Season with salt and pepper and cover the rabbit with wax paper and then aluminum foil. Put the lid on top.
Put in the oven for 1 hour and a half. At 45 minutes, remove from the oven and flip the rabbit pieces and return to the oven.
Meanwhile, melt 2 tablespoons of butter and cook mushrooms over medium-high heat. Season with salt and pepper and cook until soft and golden. Reserve.
Take the rabbit out of the oven and check if it is ready (the meat should separate from the bone without problem). If not, return to the oven and cook a little more.
Once the rabbit is ready, remove from the oven and put on the stove. Remove the rabbit and vegetables from the pot and reserve with foil to keep warm. Cook remaining liquid until reduced 1/4.
Mix the cream with the lemon juice separately and add to the remaining liquid in the pot. Cook over medium-low heat until reduced and slightly thickened.
Return the rabbit and vegetables to the pot, stir, season with salt and pepper, and serve with rice.
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