Marinate the rabbit in the red wine with all the other marinade ingredients for 3 or 4 hours.
Remove the pieces of rabbit to a colander and let them drain. Pat them dry with kitchen paper. Heat 2 tablespoons of olive oil in a wide casserole together with 20g of butter. When the butter starts to colour, fry the pieces of rabbit until they are a glossy, mahogany brown, then transfer them