Get a large ovenproof pot with a lid, place on the heat, and pour in enough olive oil to just cover the bottom. Season the rabbit pieces with salt and pepper and when the oil is hot brown the rabbit. When you are happy with the hue, remove them from the pot (if all the oil has gone with them add another splash). Put in the bacon, its skin and the shallots, allow to sizzle, and stir for 10 minutes, not letting them burn. Now return the rabbit to the pot and add the garlic, sherry, wine, stock, bay leaves, and finally the bundle of thyme and parsley. Check the seasoning. Bring to a boil, straight away reduce to a simmer, place the lid on and put the pot into a warm to hot oven for approximately 1½ hours, but keep an eye on it and check the meat for giving qualities with a sharp knife (not quite but soon to fall off the bone).