Sauteed Rabbit with Roasted Red Peppers

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2 ounces Prosciutto, chopped

2 tablespoons olive oil, plus 1/4 cup

1 tablespoon unsalted butter

3 pounds rabbit, cut into serving pieces and patted dry

Salt and freshly ground black pepper to taste

1 large bay leaf

2 sprigs fresh rosemary

2 tablespoons minced fresh parsley

1 cup chicken stock

4 large roasted red peppers, peeled, cored, seeded and sliced

2 teaspoons minced garlic

4 drained anchovy fillets, chopped

1/3 cup red wine vinegar