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| 3 x ca. 450 g | Frozen rabbit, thawed & cut |
| 1/2 Teelöffel | salt |
| 1/3 Tasse | all-purpose flour |
| 1/2 x ca. 450 g | Bacon, cut into 1/4" pieces |
| 1/2 Tasse | shallots finely chopped |
| 1 | Cloves garlic finely chopped |
| 1 Tasse | red wine dry |
| 1 Tasse | water |
| 1 Esslöffel | chicken bouillon instant |
| 1 Esslöffel | currant jelly |
| 10 | Black peppercorns crushed |
| 1 | Small bay leaf |
| 1/4 Teelöffel | Dried rosemary leaves, crushe |
| 1/8 Teelöffel | thyme leaves dried |
| 2 Teelöffel | lemon juice |
| 3 Esslöffel | water |
| 2 Esslöffel | flour |
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Sprinkle rabbit with salt. Coat with 1/3 cup flour; shake off excess.
Fry bacon in Dutch oven over medium heat until crisp; remove bacon and drain on paper towels. Brown a few pieces of rabbit in hot bacon fat; remove browned pieces. Repeat with remaining rabbit. Remove all but 2 tablespoons fat.
Cook and stir shallots and garlic in hot fat in Dutch oven until shallots are tender, about 4 minutes. Stir in wine, 1 cup water and the instant bouillon. Heat to boiling. Stir in jelly, peppercorns, bay leaf, rosemary and thyme. Return rabbit and bacon to Dutch oven. Heat to boiling; reduce heat. Cover and simmer until rabbit is tender, about 1 1/2 hours.
Remove bay leaf and discard. Place rabbit on warm platter; keep warm while preparing gravy. Stir lemon juice into liquid in Dutch oven. Shake 3 tablespoons water and 2 tablespoons flour in covered jar. Stir flour 1/2 teaspoon dried thyme leaves in cheesecloth bag.
stir 1 minute. (If gravy is too thick, stir in more water until of desired consistency.) Serve gravy with rabbit.
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