Coniglio alla romana in padella

• 1 rabbit, about 3¼ pounds (1.5 kg)
• 2½ ounces (

Cut the rabbit into pieces. Dice the prosciutto finely, put in a skillet with the oil, and add the rabbit pieces. Sauté for a few minutes over medium heat. Meanwhile, crush the garlic clove and chop the marjoram leaves. When the meat has a nice golden brown crust, add the garlic and marjoram. Pour in the wine and let it evaporate over medium heat until the odor of the alcohol has disappeared, t