Rabbit stew

A fairly basic but very very tasty recipe.

1 rabbit, with giblets
Unsmoked bacon (from a piece) cut into small bitesize chunks
1 white onion
1/2 a red onion
2 sticks celery
1 carrot
2 bay leaves
Rosemary
1 large glass white wine
1 tsp dijon mustard
1 tsp tomato puree
flour, pepper, olive oil

Remove the giblets from the rabbit. Roughly chop the heart and kidneys
and reserve the liver.
Joint the rabbit.
In the cooking pot, fry rabbit giblets (except the liver), with the bacon.
Add onion, fry a little while.
Add the tomato puree, allow to darken for about a minute. Add the
other veg, herbs, and mustard.
Lightly dust the rabbit pieces with flour and pepper liberally. Fry
until well browned in a frying pan then add to the pot. Deglaze the
pan with white wine. Add enough water to cover the meat, stir, and
turn the heat down to slowly simmer for 2 hours.

While the stew is cooking, chop and fry the liver. Serve it to
yourself on a piece of toast.

Serve the stew with potatoes and veg.