The day before you intend to cook the meal, soak the rabbit pieces in lightly salted water for at least 12 and up to 24 hours.
Remove them and dry them well with paper towel. Coat the joints on all sides with the mustard and leave covered in the fridge overnight.
Coat the joints with the seasoned flour.
Melt the butter in a casserole dish and brown the joints on all sides, then add the diced bacon, chopped onion and crushed garlic.
Cover and cook for another 20 minutes, stirring occasionally.
Then add the diced tomatoes, seasoning and stir.
Transfer the casserole to a moderately slow oven (160°C) and cook for another 45 minutes.
You may want to top it up with water, stock or red wine.
Serve this with white rice or baked potatoes. A garnish of finely chopped parsley looks good too.
This casserole can be cooked on a campfire in a heavy based casserole dish with a lid.
After adding the diced tomatoes, move the casserole dish to a cooler part of the campfire and simmer very gently, again you may want to top it up with water, stock or red wine. Test whether the rabbit is tender with a skewer after 45 minutes, though it may take a little longer.