1.35kg rabbit meat, cleaned and cut into pieces
1/2 teaspoon salt
5 tablespoons plain flour
225g streaky bacon, diced
80g finely chopped shallots
1 clove garlic, finely chopped
250ml dry red wine
1 tablespoon chicken stock granules
1 tablespoon redcurrant jelly
10 black peppercorns, crushed
1 bay leaf
1/4 teaspoon dried rosemary, crushed
1/8 teaspoon dried thyme, crushed
2 teaspoons lemon juice
3 3 tablespoons water
2 tablespoons plain flour
Place bacon in a large, deep frying pan. Cook over medium high heat until evenly brown. Drain on kitchen towels and set aside. Sprinkle rabbit with salt and coat with 5 tablespoons flour, shaking off excess. Brown rabbit in remaining bacon fat. Remove from frying pan, along with all but 2 tablespoons of the fat and reserve.
Saute shallots and garlic in frying pan for about 4 minutes, until tender. Stir in wine, 250ml water and stock granules. Heat to boiling, then stir in jelly, peppercorns, bay leaf, rosemary and thyme. Return rabbit and bacon to frying pan. Heat to boiling, then reduce heat to low. Cover and let simmer about 1 1/2 hours or until rabbit is tender.
Remove bay leaf and discard. Place rabbit on a warm plate and keep warm while preparing gravy.
To make the gravy, stir lemon juice into frying pan with cooking liquid. Combine 3 tablespoons water with 2 tablespoons flour and mix together; stir mixture into frying pan over low heat. Finally, stir in thyme. Pour gravy over stew and serve or pour into a gravy boat and serve on the side.