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Rabbit is an expensive and hard to get treat for us so I pick my recipes carefully. I don't own a slow cooker, so following your instructions (apart from omitting the flour) I just cooked this in a heavy based pan on very low for two hours. It was perfect sauce consistency cooked this way and didn't need any thickening-if it had I would have just remove the lid until it suited us.
Outstanding! I've had rabbit cooked before with virtually identical ingredients but the method of pre-cooking the sauce and sprinkling the crisped bacon over the top before serving sets this apart from other recipes. It really brings out the flavor and the delay before adding the mushrooms means they are just perfectly cooked.