Place the rabbit fillets between two pieces of cling film and bash lightly with a meat hammer or rolling pin until ½cm/¼in thick.
Remove the cling film and place the bacon and sage leaves in between the fillets. Season with salt and freshly ground black pepper.
Heat the oil in a lidded frying pan and fry the rabbit fillets for 3-4 minutes on each side, or until golden-brown. Pour over the beer or wine and bring to the boil. Reduce the heat to a simmer, cover and cook for another 10 minutes.