In a large saucepan cook the bacon cubes over a moderate heat until golden. Add the rabbit pieces and cook until browned. Season with salt and pepper. Stir in the onions, shallots, and garlic and cook for 5 minutes, stirring. Pour in the white wine, 1/2 cup of water, the bouquet garni, and nutmeg. Bring to a boil, reduce heat to a simmer, and cover. Cook for 30 minutes. Stir in the mushrooms and cook for 15 minutes longer. In a small bowl cream together the butter and flour until combined. Drop small pieces of the butter mixture into the sauce, one at a time, and boil until sauce thickens. Spoon stew into a serving dish and sprinkle with the parsley before serving.
