| 1 | Saute the bacon in a casserole. |
| 2 | When the fat is rendered, saute the rabbit pieces in the fat. |
| 3 | Season the rabbit with salt and pepper. |
| 4 | Sprinkle all of the rabbit pieces in the casserole with the flour and toss well. |
| 5 | Add the stock, wine, garlic, bouquet garni, tomato paste, salt and pepper. |
| 6 | Simmer, covered, over low heat for 1 ?hours or in a 325f oven until it is tender. |
| 7 | Remove the rabbit pieces, strain the sauce and skim off the fat. |
| 8 | Pour the sauce into saucepan, reduce until thick and add the cream. |
| 9 | Pour over rabbit and serve |
