Summary

Ingredients

• 1 rabbit, ready to cook
• 3 onion (s)
• 2 cloves garlic
• 1 sprig sage
• 1 bay leaf
• 1 sprig rosemary
• 2 glasses white wine
• 2 tablespoon olive oil
• pepper
• salt

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Instructions

1. Wash rabbits well, pat dry and cut into pieces. Rub with salt and pepper and fry in hot olive oil over high heat and brown a little, then remove.
2. In the remaining fat, sauté the eighthed onions and the thinly sliced garlic. Add the pieces of meat, sprinkle with the chopped herbs and let simmer for a few minutes. Deglaze with the wine, then cover and braise the rabbit over low heat.
3. If necessary, add a little water or wine. Serve the meat with the roast set.