Cut the rabbit into even-sized pieces. Finely slice the onion and chop up four sage leaves, the sprig of rosemary and a bay leaf. Add a pinch of thyme. Soften the pancetta using the blade of a large knife, warmed up, then fry it in a terracotta pot, together with the butter and a spoonful of oil. Add the onion and fry gently, before adding in the pieces of rabbit (apart from the liver) and the chopped herbs. Season and then brown the meat over a high heat, before pouring over the wine. When it comes to the boil put the heat right down and cook the rabbit for an hour and a quarter, stirring every so often, and if the sauce starts drying out too much add a little hot water. Ten minutes before the end of the cooking time finely chop the liver with a handful of parsley and a clove of garlic. Add this to the pot and turn up the heat slightly to let the flavours mingle. Serve immediately.