1. Chop the shallots. In a thick-bottomed pot, heat the oil. Add the rabbit pieces and brown over medium heat for 10 minutes, turning often.

2. Using a skimmer, remove the rabbit pieces and set aside. Add the shallots and garlic to the pot. Cook over medium heat for 3 minutes.

3. Return the rabbit pieces to the pot. Add the wine, chicken broth cube, a pinch of salt, and pepper. Cover and simmer over low heat for 45 minutes.

4. Cut the grapes in half. Add to the rabbit, mix gently, and cook for 5 minutes uncovered, over low heat.

6. Arrange the rabbit with grapes and cooking juice in a hollow serving dish. Sprinkle with basil leaves and serve.