Steps
1. In a skillet, heat the olive oil over medium heat.
2. Add the minced garlic and sauté until golden, about 1-2 minutes.
3. Season the rabbit leg with salt and pepper, then add it to the skillet, browning on all sides.
4. Pour in the white wine and add the rosemary and thyme.
5. Cover and let simmer for about 20 minutes, turning occasionally.
6. Once the rabbit is cooked through, squeeze fresh lemon juice over it.
7. Garnish with chopped parsley before serving.