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1 rabbit cleaned, without head, and cut in about 6 pieces
3 garlic cloves, crushed
EVOO (extra-
1/4 cup dry white wine
1 pinch rosemary
1 pinch sage
1 pinch thyme
salt
pepper
In a pan warm up some oil and add 3 cloves of peeled and lightly crushed garlic, rosemary, sage, and thyme.
When the garlic is well browned add the rabbit pieces and sear them on high heat. Add salt and pepper.
Turn the pieces to brown uniformly on all sides.
Add a splash of white wine and let it evaporate.
When the wine is evaporated add enough water to cover the rabbit. Cover and let the rabbit cook for about 40 minutes for an industrially raised rabbit and up to 2 hours for a free range rabbit.
When the wine is evaporated add enough water to cover the rabbit. Cover and let the rabbit cook for about 40 minutes for an industrially raised rabbit and up to 2 hours for a free range rabbit.
Keep adding water as it dries out, keeping the rabbit moist is the most important part to a successful dish!
When the rabbit is ready let the sauce reduce to a nice thick gravy: it should look more or less like this.