Place the rabbit pieces in a shallow ovenproof dish and season with salt and pepper. Sprinkle the bacon, garlic, carrots, onions, thyme, and bay leaves over the rabbit pieces. Pour the wine into the dish and cover it with plastic wrap. Refrigerate for 24 hours. Preheat the oven to 350F. Place the ovenproof dish inside of a larger roasting pan and fill the roasting pan half full with hot water. Place in the oven for 2 hours. Remove the pieces of rabbit from the dish and strain the cooking juices, reserving both the cooking juices and the vegetables. Bone the rabbit, discarding the bones. Place the rabbit meat in a terrine and sprinkle with the fresh herbs and some of the diced bacon and carrots from the cooking juices. Pour over the reserved cooking liquid. Refrigerate overnight.
