Preheat your grill to high, about 400 to 450°F.
In a bowl, combine the flour, Bone Dust, chopped fresh thyme, and pepper. Set aside 1 tbsp. of the flour mixture.
Coat the rabbit parts in flour, then grill them over direct heat, until they have some nice sear marks and the flour mixture has started to brown and crisp. About 10 minutes.
In a cast iron, dutch oven, melt the butter over medium heat on your side burner. (Or the stove if you don't have a side burner.) Add the onion and fry them until they begin to brown and become translucent. Stir in the reserved flour and cook another 2 to 3 minutes. When you're happy with the onions, deglaze the pan with a little of the stock.
Add the bay leaf, 2 cups of vegetable stock and the wine. Then add the rabbit parts, remove the rabbit from the grill and place them in the dutch oven with the onions and stock.
Turn the grill down to 350°F, and turn off one of the burners. Place the dutch oven over the unlit burner and let the rabbit braise for 30 minutes.
After 30 minutes, remove the dutch oven from the grill, add the potato, carrot, celery, peas, and garlic. Make a paste with the cornstarch and cold water. Pour in the remaining stock and the cornstarch mixture. Mix well.
Place the dutch oven back on the grill over the unlit burner and cook for another 30 minutes. When you remove the dutch oven again, the potato and carrot should be tender and the rabbit completely cooked.
Remove the bay leaf and the rabbit. Remove the meat from the bones and put it back into the stew. Stir again and serve. Preferably with some fluffy and crusty fresh bread and butter.