Serves: 2
1 whole rabbit
2 tablespoons oil
1 tablespoon flour
3 slices bacon, coarsely chopped
1 medium onion, coarsely chopped
3 teaspoons flour, extra
1 tablespoon tomato paste
1 small chicken bouillon cube, crumbled
3/4 cup water
1/3 cup cream
Remove internal organs form rabbit, cut away stomach flaps, if necessary. Cut rabbit into piece. Heat oil in medium frying pan. Gradually add rabbit to pan in single layer. Cook rabbit over high heat, turning often, for about 5 minutes or well browned all over. Drain rabbit on absorbent paper. Place flour in oven bag, shake well. Heat any remaining oil in pan, add bacon, cook until bacon is crisp. Add onion, cook, stirring constantly, until onion is soft. Drain bacon and onion (reserve about 1 tablespoon pan drippings), transfer to oven bag, top with rabbit pieces. Stir extra flour into pan drippings in pan, cook, stirring constantly, over high heat until mixture brown slightly. Remove from heat.
Gradually stir in combined tomato paste, stock cube and water. Return to heat, stir constantly over high heat until mixture boils and thickens, stir in cream. Add sauce to oven bag, seal bag, puncture 3 or 4 holes in bag near the sealed end, place in baking dish, bake in 200-210 degree C oven for about 1 hour or until rabbit is tender.