2	2-pound (960 g) rabbits, each cut into 6 pieces

1	tablespoon (15 ml) olive oil

3	ounces (90 g) Canadian bacon, minced

3	large shallots, minced

2	tablespoons (30 ml) crushed dried rosemary

1	cup (240 ml) fat-free no-salt-added canned chicken broth

1/4	cup (60 ml) dry white wine

seeds of 1 pomegranate

rosemary sprigs, for garnish (optional)

1. Preheat the oven to 400°F (200°C), Gas Mark 6. Rinse rabbit pieces and pat dry.
2. Heat oil over medium-high heat; add Canadian bacon and saute until browned, about 5 minutes, stirring frequently. Add shallots and continue to saute for 4 minutes, until shallots are limp. Using a slotted spoon, remove bacon mixture; drain on paper towels. Add the rabbit pieces to the skillet and saute for 5 minutes per sides until nicely browned, turning once.
3. Transfer rabbit pieces to a roasting pan. Top with bacon mixture and rosemary. Add chicken broth to the pan. Cover with aluminum foil and roast for 50 to 60 minutes until rabbit is tender. Arrange rabbit on a heated serving platter; keep warm.
4. Place roasting pan on top of the stove and stir in dry white wine. Cook over medium-high heat, scraping up any browned bits from the bottom of the pan, until reduced by 1/3. Add pomegranate seeds and heat through. Spoon sauce and seeds over the rabbit pieces and garnish with rosemary sprigs, if desired.