Cut the rabbit into servings and salt them.
Heat a little oil in a wide container. Place the meat and crisp until golden.
Take it out and in the same oil braise the cut into crescents onions until crystal-colored.
Return the rabbit meat, add the offal if any are present. Stir and pour in the wine + 2/5 cup (100 ml) water.
In a wide dish put the garlic, thyme, oregano and mash them. Pour into the rabbit dish, add the paprika and black pepper.
Transfer everything to a pressure cooker and boil 20 min. Then return everything to the wide dish and add a pinch of salt.
Boil without the lid until the liquid evaporates, until dish is left in sauce only.
Serve with a garnish of choice.