Heat the oil in a high-sided frying pan over medium heat. Season the rabbit pieces with salt and pepper and brown, in a single layer, in the oil. As the pieces are browned, removed them from the pan and set aside. Keep warm.
Add the bacon, onions, and green pepper to the fat remaining in the frying pan, salt lightly, and cook until they start to soften. Add the tomatoes and cook for another 5 to 10 minutes.
Deglaze the pan with the wine and stock. Add the browned rabbit pieces along with the bouquet garni. Lower the heat, cover the pan, and simmer until the rabbit is tender, about an hour.