Boil the rabbit in salted water for 45 minutes. Take it away from the pot and, when it’s tepid, take its bones away.
Put the pieces of meat in a bowl; make a layer of meat, then one of sage and garlic; add some oil, salt and pepper.
Then repeat and make at least three layers of meat.
Put the bowl in the fridge and leave it there one night.
Take it away from the fridge one hour before serving it, garnish it with some green salad.