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1
The day before you intend to cook the meal, soak the rabbit pieces in lightly salted water for at least 12 and up to 24 hours.
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2
Remove them and dry them well with paper towel. Coat the joints on all sides with the mustard and leave covered in the fridge overnight.
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3
Coat the joints with the seasoned flour.
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4
Melt the butter in a casserole dish and brown the joints on all sides, then add the diced bacon, chopped onion and crushed garlic.
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5
Cover and cook for another 20 minutes, stirring occasionally.
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6
Then add the diced tomatoes, seasoning and stir.
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7
Transfer the casserole to a moderately slow oven (160u00b0C) and cook for another 45 minutes.
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8
You may want to top it up with water, stock or red wine.
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9
Serve this with white rice or baked potatoes. A garnish of finely chopped parsley looks good too.
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10
Alternative:.
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11
This casserole can be cooked on a campfire in a heavy based casserole dish with a lid.
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12
After adding the diced tomatoes, move the casserole dish to a cooler part of the campfire and simmer very gently, again you may want to top it up with water, stock or red wine. Test whether the rabbit is tender with a skewer after 45 minutes, though it may take a little longer.
