In a heavy, covered casserole render the salt pork. Sauté the rabbit pieces until browned all over. Add the onion and garlic and sauté lightly. Add the stock or water, bay leaf, thyme, marjoram, parsley, salt and pepper to taste. Cover and simmer until the rabbit is almost tender, about 1 hour, depending on the age of the rabbit.
Place the peanuts, the hot peppers and the nutmeg in an e