This is a delicious braised rabbit dish. The rabbit comes out very tender, and the rustic tomato sauce with the earthy onions and mushrooms complements the meat well. The amount of bacon may seem like a lot, but once it’s cooked down, it really isn’t that much, and it adds a nice flavor to the dish. The sauce did have a bit more liquid than I would’ve liked, although this’ll depend a lot upon your pan and how tight the lid fits. If you want less liquid, just transfer the rabbit pieces to a platter once they’re cooked, turn up the heat and simmer the liquid, uncovered, until it’s the desired consistency, then add the rabbit back to warm it. Like most braises, this’ll reheat splendidly. Because the sauce is very flavorful, I recommend a plain starch on the side—a simple risotto, polenta, potatoes, even just a chunk of bread.