How to Make It
In a large enameled cast-iron casserole, pour the olive oil over the rabbit and turn to coat. Season with salt, pepper and cayenne. Add the onion, garlic, sage and rosemary to the casserole.
In a glass measuring cup, use a fork to blend the wine with the tomato paste; pour over the rabbit. Cover and bring to a simmer, then cook over low heat, turning the rabbit pieces a few times, until the loin is just cooked through, about 25 minutes. Transfer the loin pieces to a plate and cover with foil. Continue cooking the rabbit until the legs are tender, about 35 minutes longer. Add the legs to the loin pieces.
Boil the pan juices until thickened and flavorful, about 8 minutes. Return the rabbit to the casserole and reheat in the sauce. Season with salt, pepper and cayenne and serve.