1. Brown bacon in large deep skillet. Drain and set aside. Sprinkle rabbit with salt and flour, shake of excess, brown in bcaon fat. Remove and reserve.
  2. In remaining 2 T fat, saute shallots and garlic until tender. Stir in wine, water, and bouillon. Heat to boil, then add jelly, peppercorns, bay leaf, and rosemary. Return rabbit and bacon, heat to boiling. Reduce heat to low, cover and simmer 1.5 hrs.
  3. Remove bay leaf. Reserve rabbit; add lemon juice, make slurry of water and flour, stir in thyme and form gravy. Pour gravy over rabbit, or use gravy boat.