Wash the rabbit well and cut it into portions. Put the oil in a saucepan and when it starts to sizzle add the rabbit and slightly brown it on both sides. Add a glass of white wine and cook until it browns properly. Then add the finely chopped onion, salt, pepper, thyme or oregano, the lemon juice and a glass of water and simmer for 40 minutes at normal heat. If the food’s water has evaporated during cooking, you can add some more.