Roasted Rabbit with Pancetta and Mushrooms | RICARDO

Ingredients

• 2 whole rabbits, cut into 6 pieces each (see note below)
• 24 thin slices pancetta
• 2 tablespoons (30 ml) olive oil
• 2 packages 227 g white button mushrooms, quartered
• Salt and pepper
• 1/2 cup (125 ml) white wine
• 4 tomatoes, seeded and diced
• 2 tablespoons (30 ml) Dijon mustard
• 2 bay leaves
• 13 sprigs fresh thyme