Ingredients:
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3 lb hare, cut into pieces
1/3 cup flour
1/2 cup finely chopped shallots
1 cup dry red wine
1 tbsp instant chicken bouillon
10 black peppercorns, crushed
1/4 tsp dried rosemary leaves, crushed
2 tsp lemon juice
2 tbsp flour
1/2 tsp salt
1/2 lb bacon, diced
1 clove garlic, finely chopped
1 cup water
1 tbsp currant jelly
1 small bay leaf
1/8 tsp dried thyme leaves
3 tbsp water

Cooking:
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Sprinkle hare 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 hare 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.