Preheat the oven to 160 °C.
Clean the rabbit and cut it into pieces: Cut each leg into small pieces and separate them at the joints, carve the back into three pieces, cut off the belly flaps on the right and left sides at the ribs, roll each up and pin with a toothpick.
Cut the onions, carrots, leek and celeriac into cubes of about 1 cm.
Put mustard powder, flour, salt and pepper in a freezer bag form, add rabbit parts in portions and shake well to coat all around with flour.
Heat the butter in a heavy frying pan. Brown the rabbit pieces in it in batches on all sides, then transfer to a plate.
Add the garlic to the pan, sauté briefly, then add the mushrooms and cook at a high temperature until the escaping juices have evaporated. Put the mushrooms into a solid mold (the mold should be big enough to hold all the pieces of meat).
Heat the oil in a frying pan, fry the streaky bacon in it, then add the vegetables to the frying pan and stir-fry for 3-4 minutes. Then extinguish with wine and chicken broth, add the pimento seeds and fold in the mustard. Add the contents of the pan to the mushrooms in the puree, spread the sautéed rabbit parts evenly on top. Cover the give with aluminum foil and place in the preheated oven for 1 and a quarter hours.
The S
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