Rabbit in dry white wine

Ingredients for 4 people:
- a 1500 g rabbit
- ½ liter of dry white wine
- herbs: garlic, onion, sage, rosemary and celery
- 1 bay leaf, 3 cloves, black peppercorns
- oil, salt to taste
Cut the rabbit into pieces, wash it and put it in a bowl together with all the herbs and cover with wine. Let it marinate all night long. The next morning remove the pieces of rabbit from the marinade, squeeze them out and fry them in a pan with oil. When the meat is nicely browned, pour the marinade over it, add salt and cook over moderate heat. When the marinade evaporates the rabbit is ready.