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1
If time permits, place the jointed rabbit in a bowl with the white wine and crushed garlic and leave to marinate overnight in the refrigerator. Drain and pat the pieces thoroughly dry before proceeding. Season all surfaces with salt and black pepper.
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2
Heat the olive oil in a wide, heavy braising vessel over medium-high heat. Working in batches, brown the rabbit pieces on all sides — do not crowd the pan. The target is an even, deep gold: this is where the dish lives or dies, as the caramelised surface is the entire flavour foundation of the braise. Lean rabbit meat passes quickly from golden to dry and dark; pull each piece at the first sign of a rich amber crust. Remove to a plate.
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3
Reduce the heat to medium. Add the onion to the same pan and cook in the remaining oil until softened and translucent. Add the garlic and rosemary sprigs and cook for a further minute until fragrant — the rosemary should bloom immediately in the hot fat.
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4
Return the rabbit pieces to the pan. Pour in the white wine and allow it to bubble, scraping up any caramelised residue from the base. Add the water. The liquid should come no more than halfway up the rabbit. Bring to a gentle simmer, cover, and braise for 25–40 minutes. The meat should yield slightly at the thicker joints but not yet fall free.
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5
Add the olives, rinsed capers, and dried oregano. Continue to braise uncovered for the final 20 minutes. The sauce will reduce to a thick, glossy coating that clings to the rabbit pieces; the olives should be tender but still hold their shape and retain a faint bitterness. The meat at the bone should pull away without resistance.
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6
Remove the pan from the heat. Add the white wine vinegar and stir once to incorporate. The sharp, clean edge will lift immediately on the nose without registering as overtly acidic. Taste and adjust salt. Rest, covered loosely, for 10 minutes before serving — the connective tissue released from the joints redistributes through the sauce during this interval.