For the marinade:
48 hours in advance, place in a large saucepan all the marinade ingredients, bring it to a boil, simmer for 10 minutes, set aside.
Let it becomes room temperature beforepouring it on a bowl with the rabbit pieces, cover with kitchen foil and let it marinade on the fridge for 48 hours.
Remove the rabbit from the marinade, dry the rabbit pieces with kitchen owels and rub each piece with bacon slices.
Rub the rabbit with the seasonings. Prepare a baking dish with a bed of bacon slices (enough for covering all the bottom of the dish).
Place the rabbit pieces on top, pour 1/2 cup of the marinade on top and bake on a previously pre-heated oven at 180°C ,basting with pan juices until the rabbit is soft and done.
Serve the pieces covered with bread crumbs and brushed with melted butter (we ommited this).
In a small saucepan place the pan juices and sour cream and mix until getting a sauce that is serve together with the dish (we ommited this)
Serve with mashed potatoes and stewed beets.