Take the rabbit, lightly beat it and then reinforce it with pieces of bacon.
Thoroughly sprinkle with salt and pepper. Heat the oil in a suitable deep container with a lid and put the rabbit in to stew for about 20-30 minutes.
10 minutes before removing the rabbit from the heat, add the wine, sprinkle the thoroughly mixed together Provence spices, along with the tomato paste and crushed garlic.
Allow to stew under a lid until done. Serve the rabbit with fried white bread, cut into bites.