Rabbit Chasseur

1 Rabbit cut into serving pieces
4 tablespoons olive oil

2 tablespoons (30g) flour

4 shallots or 1 large onion, finely chopped

200 g smoked bacon

4 garlic cloves

300 ml white wine

150 ml chicken broth

2 chopped tomatoes

3 carrots
1 cup (250g) mushrooms, sliced
Salt (to taste)
Freshly ground black pepper
3 Bay leaves (or 1 bouquet garni)

Heat the olive oil and add finely chopped shallots and garlic cloves. Cook for 5 minutes. Peel the carrots and roughly chop them into 1 to 2-inch pieces. Add the carrots into the veggie mixture and cook them for 5 more minutes. Cut the rabbit into pieces; slice the smoked bacon and add those ingredients into the casserole. Brown the rabbit quickly. Dust with flour and stir well. Pour the wine and the chicken both and bring the mixture to a boil. Add salt, pepper, bay leaves (or 1 bouquet garni). Cover the pan and cook over low heat for 30 minutes. Add the sliced mushrooms. 

Peel the skin and cut each tomato in half crosswise and remove and discard the seeds; finely dice the flesh. Cover and cook for additional 20 minutes. Remove the lid and take out the bay leaves (bouquet garni). Taste the seasoning and add additional spices if necessary. 

Serve with rice or fresh pasta.