A superb rabbit stew also known as "Civet de lapin au vin de Gaillac".

Serve this dish with boiled potatoes.

Key: Marinade overnight

Place the rabbit pieces in a large bowl with carrots, celery, parsley, thyme, bay leaf, shallot and cracked black pepper. Add red wine, stir briefly, cover with plastic film and marinate overnight in the fridge.

Next day, fry bacon for 1 minute then transfer to a bowl.

Preheat oven to 140C.

Add the drained rabbit pieces to the pan and brown the meat on all sides, then transfer to an oven-proof casserole dish.

Add the drained herbs and vegetables to the pan and cook, stirring for a few minutes. Add the flour and stir for 2-3 minutes, then add the wine and stir well.

Bring to a simmer then add all to the rabbit. Season with salt, cover with foil and a lid, and cook in pre-heated oven for about 2 hours.

Before serving, cook the mushrooms in a pan with some butter for a few minutes. Add the mushrooms and bacon to the rabbit. Reheat or continue heating for a few minutes. Serve with chopped parsley.