Bacon-wrapped Rabbit with Tomato Sauce
Rinse the rabbit, pat dry and cut into 8-10 pieces. Mix 4 tablespoons olive oil and pepper. Peel and press the garlic. Finely chop the tarragon, mix into the oil and brush the rabbit pieces with the mixture. Wrap each piece with a slice of bacon and secure with toothpicks or kitchen twine.
Rinse the cherry tomatoes. Peel, halve and thinly slice the onion. Heat the remaining olive oil in a large roasting pan and sear the rabbit pieces. Add the onion, saute briefly, pour in the wine and tomato puree and cook over low heat, covered, 40 minutes. About 15 minutes before the end of cooking add the tomatoes and simmer. Season with salt and pepper and garnish with sage.