Season the rabbit stew, dust with flour. Heat butter (1) in casserole and brown rabbit stew, extinguish with Marsala. Fill up with soup. Add the bouquet garni (spiked onion, a peeled carrot, a small piece of celery). Cook in a heated stove (250 degrees) for about 60 minutes.
Remove the rabbit pieces from the casserole and keep warm. Pour the sauce through a sieve. Heat the butter in the frying pan, add the flour and stir well. Add the sauce and bring to a boil, stirring throughout. Add the cream and season the sauce.
Arrange the ragout pieces on a platter. Heat the butter in the frying pan. Add the mushrooms, bacon cubes and parsley and arrange over the rabbit ragout.
Pour the sauce lightly over it.