1. Cut (or have the butcher cut) the rabbit into 8 pieces; 2 forelegs, 2 hind legs, and 4 saddle pieces. Trim any excess fat from the pieces and pat them dry with paper towels. 2. Finely chop the rosemary and thyme. Sprinkle a baking sheet large enough to hold the rabbit in a single layer with salt and pepper. Scatter half of the rosemary, thyme and garlic over the pan. Arrange the rabbit pieces on top of the seasonings; sprinkle with salt and pepper and the remaining rosemary, thyme and garlic. 3. Cover the rabbit loosely with aluminum foil and marinate in the refrigerator for 12 hours or up to 2 days. 4. Heat the olive oil in a heavy large skillet (cast iron is ideal) over medium heat. When the oil is rippling, add the rabbit pieces. Reduce the heat to medium-hot. Cook, turning as necessary, until well browned with a very slight trace of pink remaining in the center, about 20 minutes. Serve hot or warm. 5. If desired, make a pan sauce by pouring the wine and stock into the skillet. Boil over high heat, scraping the skillet with a wooden spoon, until reduced by half. Spoon the reduced sauce over the rabbit.
Variation: Grilled Marinated Rabbit Prepare and marinate the rabbit as described in steps 1 through 3 above. Prepare a charcoal fire or heat a gas or electric grill and place the grill rack about 4 inches from the heat. Grill the rabbit, turning the pieces occasionally, until very light pink in the thickest part near the bone, about 15 minutes. Serve hot or warm, drizzle lightly with olive oil, if desired.
Per Serving: 522 Calories (43.9% from fat); 25g Fat 6g Sat, 10g Mono, 4g Poly); 64g Protein; 8g Carbohydrate; 5g Dietary Fiber; 178mg Cholesterol; 401mg Sodium. Food Exchanges: 1/2 Grain (Starch); 8 1/2 Lean meat; 1 1/2 Fat.