Melt the lard in a heavy, 4-5 liter Reindl and add the diced pork bacon. Roast at a moderate temperature, stirring frequently, until all the fat is rendered together and the cubes are crispy brown. Using a slotted spoon, transfer bacon to paper towels to drain.
Pat the rabbit pieces well with paper towels. Season with enough salt and a pinch of pepper. Place the portions in the fat remaining in the Reindl form and fry well, turning the pieces with tongs and regulating the help so that they brown quickly and evenly without burning. Do not overfill the frying pan, if necessary, roast the rabbit in two operations. When the pieces are brown, put them on a plate.
Add the onions to the Reindl form and sauté, shaking the Reindl occasionally to brown them as evenly as possible. Using a slotted spoon, place the onions on the plate with the rabbits. Drain all but a small layer of fat from the Reindl and stir in the flour. Cook for about 1 minute until the flour is lightly browned. Extinguish with wine and water and let it boil at high temperature, stirring in the drippings adhering to the bottom and sides of the Reindl. Pour in parsley, bay spice, thyme and the saved pork cracklings as well as the rabbit pieces, put on low heat and cover tightly. Without interruption
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