Wrap the rabbit pieces with sage and rosemary in a kitchen towel and place in the refrigerator overnight.
Heat 100 g butter in a casserole with the bacon. Don`t let it get too hot. Add the rabbit pieces (without sage and rosemary) and let them brown all around. Now add the onion. Dust with flour and stir well. Deglaze with the white wine. Cover with 1 teaspoon of sugar, garlic, bay leaf, salt and pepper and let simmer for 25 minutes over medium heat. About 5 minutes before serving, add the potato pieces and 1/2 teaspoon thyme.