Cut up rabbit and soak for an hour or more in the hot salty water and lemon juice. Cut the bacon into small pieces and fry in the butter and oil.
Dry the meat, and shake well in a paper bag with the flour and condiments. Fry in the hot fat, turning often until each piece is very brown.
Add the stock, wine, and herbs, and cover closely. Cook slowly about one hour or until tender.
Remove the meat to a hot casserole. Add the tomato juice to the skillet and stir thoroughly until the sauce is thick and bubbling. Pour over the rabbit and serve.