In a large saucepan cook the bacon cubes over a moderate heat until golden. Put one tablespoon of the flour and the rabbit pieces in a plastic bag and shake the rabbit pieces until coated. Add the lard or butter to the saucepan and melt. Add the rabbit pieces and cook until browned. Season with salt and pepper. Scatter the carrots and shallots over the rabbit pieces and cook until golden. Add the bacon, wine, pearl onions, bouquet garni, and nutmeg and bring to a boil. Reduce heat to a simmer, cover and cook until the rabbit is tender, about 45-50 minutes. In a small bowl, cream together the butter and the remaining flour and drop mixture by small pieces into the stew. Boil until thickened.
