In a heavy frying pan render the salt pork. Sauté the rabbit pieces in the fat until browned all over. Transfer to a heavy, covered casserole. Fry onion and garlic until browned, and add to the casserole. Pour the brandy into the pan, stir and scrape up all the brown bits. Pour over the casserole contents and ignite. Add all the other ingredients, using enough stock to cover the rabbit pieces.