1. Add bacon to a large heavy bottomed pot and cook for 4-5 minutes on medium heat to render out the fat. Add carrots, shallots, celery, mushrooms, salt, pepper, and herbs. Cook until the vegetables start to caramelize, then remove from the pot and set aside.
2. Season the rabbit pieces with salt, pepper, and olive oil. Marinating overnight will improve the flavor but it can be used immediately if you wish. Brown the rabbit pieces in small batches and set aside.
3. Deglaze the bottom of the pot with red wine, then add the tomatoes, paprika and veggies and bring back to a simmer. Add the rabbit back to the pot and bring back to a simmer. Cover, and place in a 350F oven for 45 mins to 1 hour or until the rabbit’s temperature reaches about 165F degrees.
4. Serve over buttered pasta or potatoes