Rabbit in Mediterranean Sauce

Ingredients

• 4 rabbit joints
• 4 tablespoons French mustard (Dijon Mustard)
• 4 tablespoons seasoned flour, for coating (flour mixed with a pinch or two of salt and pepper)
• 60 g butter
• 60 g bacon, rind removed and diced
• 1 medium onion, peeled and chopped
• 1 garlic clove, crushed

• 1 (14 ounce) can diced tomatoes
• salt & freshly ground black pepper

Directions

1. 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.

2. 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.

3. 3

   Coat the joints with the seasoned flour.

4. 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.

5. 5

   Cover and cook for another 20 minutes, stirring occasionally.

6. 6

   Then add the diced tomatoes, seasoning and stir.

7. 7

   Transfer the casserole to a moderately slow oven (160°C) and cook for another 45 minutes.

8. 8

   You may want to top it up with water, stock or red wine.

9. 9

   Serve this with white rice or baked potatoes. A garnish of finely chopped parsley looks good too.

10. 10

    Alternative:.

11. 11

    This casserole can be cooked on a campfire in a heavy based casserole dish with a lid.

12. 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.