01 -
Slice up the garlic and shallots. Peel the carrots and cut them into thin rounds. If needed, ask the butcher to chop the rabbit into pieces.
02 -
Heat the oil in a cast-iron pot. Sauté the shallots and garlic until soft, then add the carrot rounds.
03 -
Toss in the bacon pieces and rabbit chunks, letting them brown on all sides. Sprinkle over the flour and stir well to coat.
04 -
Pour in the white wine and broth. Add the bundle of herbs, salt, and pepper to taste. Cover and let the dish simmer for about half an hour.
05 -
Peel and crush the tomatoes, cut the mushrooms thinly, and throw them into the pot.
06 -
Cook for 20 more minutes with the lid on. Take out the bundle of herbs and adjust the seasoning as needed before serving.