Heat the oil in a large saucepan over medium heat; cook the rabbit
onion and garlic in the hot oil until the garlic and onion are fragrant and the rabbit is brown. Stir in the wine
bay leaf
beef bouillon
nutmeg
tomato paste
and sugar; season with salt and pepper. Add the potatoes
carrots
and peas. Pour enough water over everything until covered. Bring stew to a boil; reduce heat to low and allow to simmer until the potatoes are completely cooked through