Rabbit Stew #2

3 pounds rabbit meat, cleaned and cut into pieces - 1/2 Tsp salt - 1/3 cup flour - 1/2 pound bacon, diced - 1/2 cup finely chopped shallots - 1 clove garlic, finely chopped - 1 cup dry red wine - 1 cup water - 1 Tbsp chicken bouillon granules - 1 Tbsp currant jelly - pepper - 1 bay leaf - 1/4 Tsp crushed dried Rosemary

Gravy
2 Tsp lemon juice - 3 Tbsp water - 2 Tbsp flour - 1/8 Tsp crushed dried thyme

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain on paper towels and set aside. Sprinkle rabbit with salt and coat with 1/3 cup flour, shaking off excess. Brown rabbit in remaining bacon fat. Remove from skillet, along with all but 2 Tbsp of the fat, and reserve.
Sauté shallots and garlic in skillet for about 4 minutes, until tender. Stir in wine, 1 cup water and bouillon. Heat to boiling, then stir in jelly, pepper, bay leaf, and rosemary. Return rabbit and bacon to skillet. 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 platter and keep warm while preparing gravy.
To Make Gravy: Stir lemon juice into skillet with cooking liquid. Combine 3 Tbsp water with 2 Tbsp flour and mix together; stir mixture into skillet over low heat. Finally, stir in thyme. Pour gravy over stew and serve, or pour into a gravy boat and serve on the side.