Dredge the rabbit pieces in flour. Melt the butter or fat in a large roasting tin or flameproof casserole and fry the rabbit, the diced bacon and vegetables for about 10 minutes till they are golden brown. Season the rabbit with salt and pepper. Now add the herbs and tomato purée, and stir in well. Add the champagne and the rabbit giblets tied in a muslin bag. Cover with a lid or aluminium foil and pop into the oven at gas mark 4, 350°F (180°C), for about 2 hours or until the rabbit is tender. Remove the bag of giblets before serving.
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