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.