Rabbit Italian

450g / 1 lb diced rabbit, thawed if frozen
6 rashers streaky bacon
1 garlic clove, peeled
1 onion, peeled
1 carrot, peeled
1 celery stalk
25g / 1 oz butter
2 tbsp olive oil
400g can chopped tomatoes
150ml / / 1/2 pint red wine
salt and freshly ground black pepper
125g / 4 oz mushrooms

To serve: freshly cooked pasta and green salad

Trim the rabbit if necessary. Chop the bacon and reserve. Chop the garlic and onion and slice the carrot thinly, then trim the celery and chop.

Heat the butter and 1 tablespoon of the oil in a large saucepan and brown the rabbit for 5 minutes, stirring frequently, until sealed all over. Transfer the rabbit to a plate and reserve.

Add the garlic, bacon, celery, carrot and onion to the saucepan and cook for a further 5 minutes, stirring occasionally, until softened, then return the rabbit to the saucepan and pour over the tomatoes with their juice and the wine. Season to taste with salt and pepper. Bring to the boil, cover, reduce the heat and simmer for 45 minutes.

Meanwhile, wipe the mushrooms and if large, cut in half. Heat the remaining oil in a small frying pan and saute the mushrooms for 2 minutes. Drain, then add to the rabbit and cook for 15 minutes, or until the rabbit is tender. Season to taste and serve immediately with freshly cooked pasta and a green salad.