Prepare a marinade of 8 1/3 cups (2 liters) of water, 2 cups (0.5 liter) of wine, 1 cup (250 ml) of vinegar, carrot, onion, bay leaf, black peppercorns and a few cloves. Put to boil and cook for 10 minutes. Leave it to cool and soak the rabbit in it for 1 day, turning it over several times.
The next day, drain the meat, portion it and fry it evenly on both sides in half the heated butter (you may add a little oil). In a clay pot, arrange the coarsely chopped vegetables, bacon and sausage. Sprinkle it with spices to taste, add 1 cup wine and 1 cup marinade.
Arrange the fried rabbit and stir it gently in the pot. Close with a lid and put it to bake for 2 hours at 374°F (190 °C).