1 rabbit, cut into serving size pieces
8 ozs bacon, cut into strips
2 medium-sized onions, thinly sliced
1 garlic clove, finely chopped
3 large carrots, peeled and thinly sliced
MARINADE
16 fluid ozs dry red wine
3 teaspoon vegetable oil
1 teaspoon salt
6 black peppercorns
2 sprigs parsley
2 cloves garlic, crushed
1 bay leaf
1/2 teaspoon dried thyme
In a large shallow bowl, combine all the marinade ingredients together and stir to mix well. Add rabbit pieces and baste them thoroughly. Cover the dish and leave to marinate over-night or at least 12 hours. Remove the rabbit from the marinade and dry on kitchen paper. Strain the marinade into a jug and reserve. Preheat oven to 350 F.
In a flame-proof casserole, fry the bacon strips over moderate heat until they are quite crisp. Set aside. Add the onions, garlic and carrots to the fat in the casserole and cook them 5 – 6 minutes, or until lightly coloured. Add the rabbit pieces and turn frequently to brown them evenly and quickly. Add the reserved marinade to the casserole and bring to the boil. Remove casserole from the heat, add the bacon pieces and place in the oven.
Cook for 1 our or until the thigh of the rabbit is tender when pierced with a fork.