1large rabbit, liver reserved (see note)60 ml (¼ cup)olive oil6onions, sliced6thick slices smoked streaky bacon, diced6tomatoes, cut into wedges1rosemary sprig3bay leaves500 ml (2 cups)white wine
Preheat oven to 180C. Roughly chop the rabbit liver and set aside.
Heat half the olive oil in a flameproof casserole. Add the rabbit portions and brown over high heat, then remove and set aside.
Add the remaining oil, onion and bacon to the casserole, then cook over medium heat until well caramelised. Return the rabbit to the casserole. Add the tomato, rosemary, bay leaves and liver. Deglaze with wine and season to taste. Cover and roast in the oven for 1 hour.
Remove the rabbit portions and set aside. Return the casserole to the oven and stew the tomato for a further 20 minutes. Return the rabbit portions to the casserole, arranging them on top of the mixture, and cook, covered, for 10 minutes to reheat.
Note Ask your butcher to portion the rabbit, saving the