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1
Sprinkle the rabbit pieces,including the liver, with salt and pepper and set aside.
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2
Bring enough water to the boil to cover the salt pork pieces when they are added.
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3
Heat the oil in a heavy skillet large enough to hold the rabbit pieces in one layer and add the salt pork cubes.
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4
Cook, stirring often, until the pieces are crisp and slightly browned.
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5
Remove and set aside the salt pork pieces.
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6
Set the rabbit liver aside.
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7
Add the remaining rabbit pieces to the fat in the skillet and cook about five minutes.
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8
Remove the rabbit pieces and pour off all the fat from the skillet.
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9
Return the rabbit pieces to the skillet.
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10
Add the onions, mushrooms and carrots.
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11
Add the garlic and stir to redistribute the ingredients.
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12
Cook about five minutes.
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13
Sprinkle with flour and stir so that the ingredients are evenly coated.
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14
Add the tomato paste and stir.
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15
Add the wine, broth and bring to the boil, stirring from the bottom to prevent sticking.
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16
Add the mustard and stir to blend.
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17
Tie the thyme, bay leaf, parsley and rosemary into a bundle and add it.
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18
Cover closely and cook 40 minutes.
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19
Add the rabbit liver and the browned pieces of salt pork.
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20
Stir.
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21
Cover and continue cooking five minutes.
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22
Sprinkle with parsley and serve with noodles or mashed potatoes.
