Cut the rabbit into portions that are well washed and dried, put them in the roasting pot and let some of the water contained in the rabbit meat evaporate on a low fire.
On top of this, add the olive oil to the cooking pot and let the meat soak in it without browning it. Next, salt and add the cloves of garlic, the sprigs of rosemary and the glass of wine and cook on a low fire for 1 to 1 1/2 hours with the lid closed.
When the meat pulls back on the bones, it is cooked: there should be very little liquid left in the cooking pot.
This rabbit is also very tasty if you add a morsel of pitted black olives ten minutes before the end of the cooking time.
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