Roast rabbit

Preparation:

Preparation: Wash the rabbit for a long time in running water, drain it and cut it into pieces. Finely chop the garlic, sage and rosemary leaves. Put the butter on the fire with a few spoonfuls of oil, place the pieces of rabbit in the pan, sprinkle them with the chopped herbs, add salt and pepper and brown them, turning them often. As soon as they are golden, sprinkle them with a glass of white wine and let it partially evaporate in an uncovered container. Then cover and continue cooking over low heat for about 45 minutes, adding a little stock. If the rabbit gets too dry, wet it again with a little broth.