Remember to wear rubber gloves and wash your hands thoroughly after handling rabbits to avoid exposure to tularemia, a disease carried by most wild rabbits. You can speed this dish up by substituting canned cooked white beans for the dried ones, but the texture and flavor of the finished dish won't be quite the same.
Cook the bacon in a large skillet until done. Remove bacon, leaving grease in the pan, and break into bite-sized pieces. Fry rabbit pieces in bacon until browned.
Add browned rabbit, bacon and tomato puree to pot. Season with salt and pepper. Cover and bake for 1 hour and a half at 175°C. Check occasionally to make sure that liquid has not cooked out. Add additional chicken broth to cover rabbit, if needed.
Comments: This is a simplified version of the classic French dish, cassoulet.