The rabbit should be cleaned and cut into pieces. Wash and dry; put 1/3 of the butter in a pan over a medium heat and add the rabbit pieces. Cook for a few minutes until golden on all sides.

De-rind the bacon and chop together with the rosemary leaves. Put in a separate pan with half the remaining butter, cook for 1 minute, then add the rabbit and bay leaf. Moisten with stock and cook for about 30 minutes on a low heat turning the pieces from time to time.

Heat the remaining butter in a deep pan along with the oil. Add the drained, chopped anchovy fillets and crushed garlic. Cook over a medium heat until the anchovies have melted. Add the pepper slivers, season with salt and pepper, cook until they are tender, moistening from time to time with the vinegar.

Halfway through the rabbit’s cooking time remove the bay leaf and add the peppers along with the cooking juices. Adjust the seasoning, mix and continue cooking until the rabbit is tender.