Rinse and dry the rabbit. Peel and dice onions and garlic. Heat olive oil and brown the rabbit pieces on all sides. Add onions and garlic and sauté. Extinguish with white wine and add spices. Cover and steam for about 45 min.
Rinse thyme and pluck leaves from stems. Thyme and bay spice the last 20 min with the water to the rabbit form and braise along.
Tip: Stock up on high-quality spices – it pays off!