Brown the diced bacon in the olive oil until crisp. Remove and set aside.Coat the rabbit pieces with flour and brown until it takes appealing colour on all sides. Add the garlic, bay leaves, thyme, olives and the bacon set aside.Deglaze with white wine, bring to a boil, then let simmer 1 hour over low heat. Season with salt and ground pepper.Serve with fresh pasta such as gnocchis.

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4 bacon, diced 1 Tbsp. (15 mL) olive oil 2 Tbsp. (30 mL) flour 2 kg rabbit, cut in eight to ten pieces 3 garlic cloves 1 bay leaves 1/2 tsp. (2 mL) fresh thyme 1 bottle (375 mL) green olives, pitted and drained 1/2 bottle (300 mL) white wine salt and ground pepper to taste