Season the rabbit legs, fry on both sides until brown and then set to one side. Sauté the finely chopped onion in the remaining fat and then add the wine, 200ml water and lime juice mixed with the sugar. Stir until combined, return the rabbit to the sauce and simmer uncovered until tender. Strain the sauce, add the gooseberries and cook for another 5 minutes. Serve the rabbit legs together with the gooseberry chutney.