| 1 | Sprinkle rabbit with salt. |
| 2 | Coat with 1/3 cup flour; shake off excess. |
| 3 | Fry bacon in dutch oven over medium heat until crisp; remove bacon and drain on paper towels. |
| 4 | Brown a few pieces of rabbit in hot bacon fat; remove browned pieces. |
| 5 | Repeat with remaining rabbit. |
| 6 | Remove all but 2 tablespoons fat. |
| 7 | Cook and stir shallots and garlic in hot fat in dutch oven until shallots are tender, about 4 minutes. |
| 8 | Stir in wine, 1 cup water and the instant bouillon. |
| 9 | Heat to boiling. |
| 10 | Stir in jelly, peppercorns, bay leaf, rosemary and thyme. |
| 11 | Return rabbit and bacon to dutch oven. |
| 12 | Heat to boiling; reduce heat. |
| 13 | Cover and simmer until rabbit is tender, about 1 ?hours. |
| 14 | Remove bay leaf and discard. |
| 15 | Place rabbit on warm platter; keep warm while preparing gravy. |
| 16 | Stir lemon juice into liquid in dutch oven. |
| 17 | Shake 3 tablespoons water and 2 tablespoons flour in covered jar. |
| 18 | Stir flour ?teaspoon dried thyme leaves in cheesecloth bag. |
| 19 | Stir 1 minute. |
| 20 | (if gravy is too thick, stir in more water until of desired consistency). |
| 21 | Serve gravy with rabbit |
