Steps
1. Season rabbit leg with salt and pepper. 2. In a Dutch oven, heat olive oil over medium-high heat. 3. Sear rabbit leg until golden brown, about 3 minutes per side. 4. Add minced garlic and rosemary, cook for another minute. 5. Pour in white wine and chicken broth, bring to a simmer. 6. Cover and reduce heat to low, simmer for 1.5 hours until rabbit is tender. 7. Serve hot with a side of your choice.