MMMMM----- Recipe via Meal-Master (tm) v8.02
  Categories: Main dish, Red wine
       Yield: 4 servings
       3 lb Frozen rabbit,thawed & cut
     1/3 c  All-purpose flour
     1/2 c  Finely chopped shallots
       1 c  Dry red wine
       1 tb Instant chicken bouillon
      10    Black peppercorns,crushed
     1/4 ts Dried rosemary leaves,crushe
       2 ts Lemon juice
       2 tb Flour
     1/2 ts Salt
     1/2 lb Bacon,cut into 1/4 pieces
       1    Clove garlic,finely chopped
       1 c  Water
       1 tb Currant jelly
       1    Small bay leaf
     1/8 ts Dried thyme leaves
       3 tb Water
   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.