...paste. Bring to boil; reduce heat to simmer and cook uncovered for 1 hour or until rabbit is tender.
Transfer rabbit to serving dish and keep warm. Cook sauce in casserole over medium-high heat until reduced to desired consistency. Season with salt and pepper to taste. Pour over rabbit.
Meanwhile, in a skillet; melt butter over medium-high heat; cook mushrooms for about 4 minutes or until golden. Spoon over rabbit mixture; sprinkle with chopped parsley and reserved bacon pieces. Makes 6 generous servings.
Wines to match: Cru Beaujolais or Nouveau, Pinot Noir, Rioja, Ontario Cabernet Franc or Merlot, or Chinon, Bourgueil or Anjou red from the Loire.