The rabbit is washed under running water, dried with kitchen paper and cut into pieces suitable for serving. In a flat, fireproof dish or in a bowl, mix half of the wine, half of the wine vinegar, olive oil, sliced thyme, onion, bay leaf spice, parsley, salt and pepper to make a marinade. Leave the rabbit in it for 6 hours at room temperature or 12-24 hours in the refrigerator. Turn over several times.
Boil the bacon cubes in water for 5 min, then drain and pat dry with kitchen paper. In a heavy frying pan with a diameter of 25-30 cm, melt the butter at a moderate temperature and fry the bacon until it is crispy and golden brown. Put the bacon aside and pour most of the fat into a suitable bowl, leaving just a light film of fat on the bottom of the frying pan. Fry the diced onions in it and then put them in a suitable dish.
Remove the rabbit from the marinade and dab it with kitchen paper.
Keep the marinade. Fry the rabbit parts in the frying pan – in case of need with additional fat – and then put them into a heavy 2 to 3 l fireproof Reindl. Drain almost all the fat from the frying pan, add the shallots and garlic and sauté for 2 minutes, stirring continuously. Sprinkle with flour and cook on low heat.
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