Rabbit can dry out easily, so this kind of steaming is perfect for this delicate meat. It’s simply delicious with prunes and mushrooms.
Place prunes in a bowl with wine. Stir well and set aside.
Mix salt with spices. Rub all over the rabbit pieces.
Choose a large pan that a cover or plate can fit on top of. Lay bacon in the pan. Place chicken pieces on top of the bacon. Place pan on medium-low heat and cover.
Cook for 15 minutes (the bacon should be melted). Flip the rabbit and bacon. Place whole shallots around the rabbit. Return cover to the pan, slightly ajar.
Cook 15 more minutes, flip the rabbit and place mushrooms around it. Cover partially and cook for 10 minutes more.
Add prunes and flip all ingredients. Cover and cook another 5 minutes. Serve with mustard.
A variation of the Duck Legs with Cauliflowers from The Spice Trekkers Cook at Home