Rabbit Baked in a Clay Pot
Preheat oven to 350°F. Dredge rabbit in flour and set aside.
Fry bacon in a skillet, and when it is almost crisp, remove it with a slotted spoon and set aside in a bowl.
Over medium-high heat, brown a few rabbit pieces at a time in the bacon grease. Place browned pieces in a large clay casserole (unglazed earthenware).
Melt butter in the skillet with the bacon grease. Sauté onions and carrots for 5 to 7 minutes. Add mushrooms and sauté for 2 or 3 minutes. Add chicken broth, bacon (crumbled into bits), and herbs. Bring to a boil and pour over rabbit.
Bake, uncovered, for 45 to 60 minutes. Stir in heavy cream and dry vermouth and bake for another 10 to 15 minutes, or until rabbit is fork tender. Season to taste with salt and pepper.