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1
Remove and discard the hearts, kidneys and livers from the rabbits or save them for another use.
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2
Rinse the rabbits and pat them dry with paper towels.
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3
Divide the thyme, marjoram, rosemary, sage and bay leaves into 2 piles and stuff them into the cavities.
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4
Close each cavity with a toothpick.
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5
In a large enameled cast-iron casserole, melt 1 1/2 tablespoons of the butter in 1 tablespoon of the olive oil.
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6
Season the rabbits all over with salt and pepper.
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7
Add 1 rabbit to the casserole, breast side down, and cook over moderately high heat until the inner legs are golden, about 4 minutes.
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8
Turn the rabbit and brown each side until golden, about 8 minutes total.
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9
Transfer the rabbit to a platter.
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10
Discard the fat and wipe out the casserole with a paper towel.
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11
Repeat with another 1 1/2 tablespoons of butter, the remaining 1 tablespoon of olive oil and the second rabbit.
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12
Using kitchen string, tie the hind legs together.
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13
Pour off all but 1 tablespoon of the fat in the casserole, add the garlic and cook, stirring from time to time, until lightly golden, about 2 minutes.
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14
Return both rabbits to the casserole, add the wine and bring to a boil, scraping up any browned bits from the bottom of the pot.
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15
Add the water and the remaining 2 tablespoons of butter.
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16
Cover the casserole and cook over low heat for 40 minutes, turning the rabbits once.
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17
Baste the rabbits with the pan juices 3 or 4 times during cooking.
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18
Meanwhile, preheat the oven to 350.
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19
Transfer the casserole to the oven and roast for 1 hour and 10 minutes, or until the rabbits are meltingly tender.
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20
Turn the rabbits once and baste with the pan juices 2 or 3 times during cooking.
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21
Transfer the rabbits to a cutting board and remove the strings and toothpicks.
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22
Cut off the hind legs and arrange them on a platter.
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23
Carefully remove the 2 tenderloins along the backbone and cut each piece in half; add to the platter.
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24
Remove the meaty breast flaps and cut each in half; add to the platter.
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25
Cover the rabbit loosely with foil to keep warm.
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26
Boil the juices in the casserole over high heat until reduced to about 1/2 cup, about 10 minutes, and transfer to a bowl.
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27
Serve the rabbit and pass the reduced pan juices separately.
