1. |
Dice and fry bacon. Remove and set aside. |
2. |
Salt and pepper rabbit pieces, sear in the rendered bacon fat. Remove and set aside. |
3. |
Melt butter in same pan, then add chopped onions, chopped celery and chopped carrots, saute until tender. |
4. |
Stir in wine and reduce. Add Worcestershire sauce and tomato sauce and bring to gentle boil for 5 minutes. |
5. |
Pour into roasting pan, place rabbit on top of sauce. |
6. |
Bake in a 325 °F (160 °C) oven for 2 hours or until done. |
7. |
Serve over mashed cauliflower. |