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1
Drain and rinse the lentils and add them to the pot with the quartered onion.
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2
Add the mustard powder and half of the salt and pepper to the lentils.
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3
Cover and simmer approximately 1 hour -- until lentils are tender.
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4
Allow the lentils to cool and press the lentils through a sieve to liquidize and set aside.
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5
Mix the flour and the other half the salt and half the pepper in a small bowl.
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6
Dredge the meat pieces in the seasoned flour and set aside.
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7
Place the oil in a fry pan and heat until medium hot.
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8
Brown all sides of the meat then place the meat in a lightly greased large casserole baking dish.
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9
Saute' the chopped onion in the remaining oil in the fry pan until soft.
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10
Add the stock and the the parsley, thyme, and bay leaves with the sauteed onion pieces.
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11
Bring to a boil stirring to deglaze the pan.
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12
Pour the sauce from the skillet over the meat in the casserole.
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13
Cover and cook in a preheated 350 degree oven for about 45 minutes.
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14
Carefully drain the liquid that is left in the casserole dish into the lentil puree, mixing well.
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15
Pour the two combined liquids over the rabbit and sprinkle the bacon pieces on top.
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16
Return the rabbit casserole to the oven and cook another 15-20 minutes.
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17
Garnish with extra parsley if desired and serve.
