1 In a sauté pan, pour your oil or goose fat, then when it is very hot place your rabbit pieces salt and pepper then roast them on all sides.
2 Remove the pan, the rabbit pieces strained into a deep dish.
3 Put the pan back on the heat, add your shallots, thyme, bay leaf, your garlic, your mushrooms, salt and pepper and sweat gently for 5 minutes then add the tomato and white wine let cook for another 5 to 6 minutes.
4 Heat your oven to 180°(th6)
5 Then pour the rabbit pieces and the rendered juice as well as the lardons into your pan, bring to a boil and place in the oven, cook for 30 minutes covered then turn off the oven, do not remove it until after 15 minutes for resting.
6 Test the seasoning, remove thyme and bay leaf, plate with care.
Potatoes à l'anglaise, pilaf rice or some fresh pasta will pair very well with this recipe.
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