Prepare the marinade: In a large bowl or container, combine the red wine, water, bay leaves, fresh rosemary, fresh thyme, juniper berries, black peppercorns.

Marinate the rabbit: Add the rabbit pieces to the marinade, ensuring they are fully submerged. Cover and refrigerate for 1 to 3 days, turning the rabbit pieces occasionally. If it is an older or wild rabbit (or hare) it should remain in marinade for 3 days. Young rabbits can be kept for 24 hours.

Remove the rabbit from the marinade: Take the rabbit pieces out of the marinade and pat them dry. Strain and reserve 1 cup of the marinade and discard the rest.

Dredge the rabbit: Sprinkle the rabbit with salt and black pepper. Lightly coat the rabbit pieces in the ½ cup of all-purpose flour, shaking off any excess.

Cook the bacon: In a large pot or Dutch oven, cook the chopped bacon over medium heat until it is crisp. Remove the bacon with a slotted spoon and set it aside, leaving the bacon fat in the pot.

Brown the rabbit: Increase the heat to medium-high. Add the floured rabbit pieces to the pot and brown them on all sides. Remove the rabbit pieces and set them aside.

Cook the onions and garlic: In the same pot, add the finely chopped onions and cook until they are softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another 1-2 minutes, stirring frequently. Add more fat or oil if necessary.

Make the roux: Sprinkle the 2 tablespoons of flour over the onions and garlic, stirring constantly to create a roux. Cook for about 2-3 minutes until the flour is lightly browned.

Add liquids: Stir in the tomato paste. Gradually add the beef or chicken stock, 1 cup of reserved marinade, and red wine vinegar, stirring constantly to avoid lumps.

Add rabbit and herbs: Return the rabbit pieces and bacon to the pot. Add the bay leaves, fresh rosemary, and fresh thyme. Season with salt and pepper to taste.

Simmer the stew: Bring the stew to a boil, then reduce the heat to low and cover. Let it simmer gently for about 1.5 to 2 hours, or until the rabbit is tender and the flavors are well developed.

Adjust seasoning: Taste and adjust the seasoning with more salt and pepper if needed.

Serve: Garnish and serve: Remove the bay leaves and herb sprigs before serving. Ladle the hasenpfeffer into bowls and garnish with freshly chopped parsley. Serve hot, ideally with boiled potatoes, egg noodles, or spaetzle on the side.