Split the rabbit into 6 portions. Place in a baking dish with the thyme sprigs. Season soy sauce and white wine with ground peppercorns and pepper, bring to a boil. Pour hot over the rabbit.
Cover and let stand in the marinade for a day. Dry the pieces of meat with kitchen paper. Before grilling, season with pepper and brush with oil. Grill for about 30 to 40 minutes, turning from time to time to the other side and brushing with the marinade. Next, season with salt.
Our tip: Use fresh thyme for an aromatic flavor note!
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