Wash the rabbit, dab dry, divide into pieces and season with salt and pepper. Fry all around in hot butter, dust with flour and brown.
Heat brandy, pour over meat and add beef broth.
Cut greens into small pieces, add garlic and let everything steam for about 30 minutes.
Meanwhile, cut smoked bacon into small cubes, sauté with onion and deglaze with white wine. Add to the rabbit pieces and simmer together for another 30 minutes.
Season with pepper and thyme and serve quickly.