Hasenpfeffer (spicy Braised Rabbit)

3 lb Frozen rabbit,thawed & cut

1/2 ts Salt

1/3 c All-purpose flour

1/2 lb Bacon,cut into 1/4" pieces

1/2 c Finely chopped shallots

1 Clove garlic,finely chopped

1 c Dry red wine

1 c Water

1 tb Instant chicken bouillon

1 tb Currant jelly

10 Black peppercorns,crushed

1 Small bay leaf

1/4 ts Dried rosemary leaves,crushe

1/8 ts Dried thyme leaves

2 ts Lemon juice

3 tb Water

2 tb Flour

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.