Another batch of game meat from D'Artagnan, and a recipe from the excellent cookbook and educational tome, "Good Meat" by Deborah Krasner. She sums up the homey nature of this dish in her description:
"An example of Italian home cooking at its simplest, this easy recipe yields a dish with lots of oomph for little labor. You just give the meat a brief toss with herbs, white wine and olive oil, and pop it into a hot oven with a bit of bacon atop each piece."
That's really all there was to it - a 15 minute marinade on the countertop, then ~45 minutes in a 450 degree oven. Don't omit the bacon - because rabbit is so lean, it needs additional fat while roasting. Bacon is the most traditional, but goose or duck fat works very well.
As for what to drink, whenever I think rabbit I think of France or Italy. I drank a Merlot from Umbria (the 2009 Falesco), and its dark fruit and soft palate paired very nicely with the herbs and the bit of tang from the olives.