Place the rabbit pieces in a stockpot and add the water; cover the pot and simmer until the meat is cooked thoroughly and beginning to fall off the bones.

Remove the meat and set aside until cool enough to handle.

While the meat is cooling, strain broth and save to add to the stew.

Remove meat from bones and cut into large bite-sized pieces.

Roll pieces of meat in flour and sprinkle with salt and pepper.

Heat the oil in a clean pot and fry the floured pieces of meat until browned on all sides.

Using a slotted spoon, remove the meat and set aside.

Add the onion slices to the same pot and cook until limp and lightly browned.

Add back the meat and broth, and then add all other ingredients.

Cover and let simmer for 1-1½ hours, or you can bake the stew in a covered, ovenproof pot at 350° for 1-1½ hours.