Lapin aux Pruneaux

• 1 rabbit, about 2½ lb. ready-to-cook and cut into serving pieces
• 1 teaspoon thyme

Marinate the rabbit for 24 hours in red wine and thyme. Heat the oil in a heavy covered casserole and render the bacon. Season the flour with salt and pepper. Drain the rabbit, reserving the marinade. Pat the rabbit pieces dry with paper towels and dredge with the seasoned flour. Sauté the rabbit in the bacon fat and oil until lightly browned on both sides, a few pieces at a time. Set aside. In