Casserole-Roasted Rabbit With Herbs

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Two 3 1/2 -pound rabbits (see Note)

4 thyme sprigs

2 marjoram sprigs

2 rosemary sprigs

2 sage sprigs

2 bay leaves

5 tablespoons unsalted butter

2 tablespoons extra-virgin olive oil

Salt and freshly ground pepper

4 garlic cloves, thinly sliced

1/2 cup dry white wine

2 tablespoons water

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