2 2-pound rabbits, each cut into 6 pieces
1 T. olive oil
3 ounces Canadian bacon, minced
3 large shallots, minced
2 T. crushed dried rosemary
1 C. fat-free no-salt-added canned chicken broth
1/4 C. dry white wine
seeds of 1 pomegranate
rosemary sprigs, for garnish (optional)

Preheat the oven to 400F (200C), Gas Mark 6. Rinse rabbit pieces and pat dry. Heat oil over medium-high heat; add Canadian bacon and saut until browned, about 5 minutes, stirring frequently. Add shallots and continue to saut 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 saut for 5 minutes per sides until nicely browned, turning once. 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.
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.

Yield: 12 servings
Calories: 209
Fat: 9g
Fiber: 0g