Wash, dry and skin the rabbit. Finely dice the shallots, chop the parsley and thyme, crush the bay leaf. Mix the herbs and shallots into the oil, spread the mixture over the rabbit, cover the dish and leave the meat to marinate in the refrigerator for 12 hours.

Heat the oil from the marinade in a casserole and fry the rabbit. Add the stock, cover the casserole and braise for 25-30 minutes, until cooked, adding more hot stock as and when necessary.

Remove the rabbit from the casserole and keep it hot. Wipe and slice the mushrooms. Strain the cooking liquid and reduce it slightly, then stir in the mushrooms and red wine. Work the flour into the butter and stir into the sauce to dissolve.

Simmer for 10 minutes, then season the sauce with salt, sugar and cayenne.