The rabbit must be cut into serving pieces. Soak the pieces into cold water with half a lemon for about ten minutes.
Pour the extra virgin olive oil in a large pan and add a clove of garlic, without peeling it.
Remove the rabbit from the water and put it into the pan without draining it. Add sage and rosemary, thinly chopped, and season with salt and pepper.
Cook the rabbit on medium flame, reduce the water and brown each piece of rabbit, turning from time to time. Add a bit of water to finish the cooking if needed. When golden brown, pour in the white wine: as soon as the white wine is reduced, the rabbit is ready.