Cut the rabbit in serving pieces. Shake the pieces well in a plastic bag with the seasoned flour. Saute the bacon until just crisp. Remove & keep it warm wrapped in absorbent paper. Heat the bacon fat & brown the rabbit pieces in the fat on both sides. Reduce the heat & add the stock. Cover the pan & simmer 10 to 15 minutes, or until the rabbit is tender. Transfer to a hot platter & skim off all but 2 Tbls. Of fat from the pan. Add the sour cream, chopped parsley, & salt. Stir over med heat till well mixed & heated through, but do not let it boil. Spoon the sauce around the rabbit & serve with mashed potatoes.