1. Heat oven to 350°. In a bowl, whisk together wine, vinegar, and sugar; set
red wine mixture aside.
2.Season rabbit with salt and pepper to taste. Put flour on a plate. Dredge
rabbit in flour; shake off excess.
3. Heat oil in a large skillet over medium heat. Cook rabbit, turning once,
until browned on all sides, about 6 minutes per side.
4. Transfer rabbit to a deep 9" x 13" baking dish. Add garlic to the skillet;
cook, stirring constantly, until golden brown, 3 4 minutes. Pour wine mixture
into skillet; boil and scrape up browned bits with a spoon; pour sauce over
rabbit.
5. Scatter sage and rosemary over top. Cover with foil and transfer to oven;
braise until tender, about 45 minutes.
Uncover, raise heat to 450°, and continue cooking, basting rabbit until sauce is thickened, about 25 minutes more. Season with salt and pepper to taste. Serve with crusty bread or atop wide egg noodles.