Wash the rabbit, dry with paper towel. Chop coarsely, rub with salt and pepper. Melt butter in a deep frying pan, then add the rabbit and turn over until golden. Add bay leaf, thyme, garlic and broth, reduce the heat and stew under a cover for about 60 minutes on low heat. Peel onions and carrot. Dice onions , cut carrot into circles. Rind tomato and slice pulp. Chop finely shpik and melt in the pan. Fry carrots and onions in the shpik fat, sprinkle with flour, mix . Add onions and carrots with bacon, tomato pulp, tomato paste, sugar, salt and pepper to taste for 20 minutes before stew done . Sprinkle with parsley befor serving.