Rabbit and Sausage Casserole
Mix the rabbit meat well with shallots, carrot, grilled sausages, half the herbs, white wine and brandy in a bowl. Chill in the refrigerator for about 12 hours.
Drain the rabbit meat, cut into pieces and mix with the walnuts (keep 3-4 walnuts aside).
Line a fireproof casserole with the bacon such that it overlaps and hangs slightly over the edge. Place the rabbit meat into the casserole, press lightly and cover with the hanging bacon. Top with the remaining herbs, bay leaves and remaining walnuts. Cover and close the casserole with aluminum foil carefully.
Bake in a preheated oven at 200°C (fan: 180°C, gas mark 3) (approximately 400°F) for 45 minutes. Remove the foil from the casserole and bake for another 15 minutes. Cool the casserole slightly and serve lukewarm cut into slices.