Place the reserved rabbit bones, onions, carrots, and garlic in a large saucepan and add the wine. Bring to a boil, reduce heat to a simmer, and cook for 30 minutes. Strain the stock. Season with salt and pepper. Preheat the oven to 350F. Cut the boned rabbit into about 8-10 pieces. Place the rabbit pieces in the base of an ovenproof dish and sprinkle with the chopped herbs. Pour in the strained stock. Cover with a piece of aluminum foil and place in the oven. Reduce the temperature to 250F after 30 minutes. Cook for 40 minutes, adding a little warm water if mixture looks dry. Remove from oven and serve immediately.
