Heat the oil in a large saucepan over medium heat; cook the rabbit, onion and garlic in the hot oil until the garlic and onion are fragrant and the rabbit is browned. Stir in the wine, bay leaf, beef stock cube, nutmeg, tomato paste and sugar; season with salt and pepper. Add the potatoes, carrots and peas. Pour enough water over everything until covered. Bring stew to the boil; reduce heat to low and allow to simmer until the potatoes are completely cooked through, about 1 hour.