Combine the wine with the onions, garlic, parsley, thyme and bay leaves. Chop the rabbit up into small portions and put it into the mixture. Allow is to stand in the herb mixture for at least 6 hours. After this, strain the rabbit and fry them in the butter. As the meat is frying, add the flour stirring, and finally pour in the wine and herb mixture. Add salt and pepper and 2 cups of water. Cover the pan and allow it to simmer on a low heat until a sauce has formed.