What my clients ask for, they get!
2 celery stalks
handful of olives (black or green)
1 medium onion
3 garlic cloves
glass of wine
6 sprigs of thyme
1 sprig of rosemary
1 large tin of canned san marzano whole tomatoes
whole rabbit - cut into 12 parts
Preheat oven to 350˚ F.
Cut the rabbit into 12 parts: 2 legs, 2 thighs, 2 arms, 2 shoulders, 2 loins cut into 2 parts. A butcher can do this for you, but it's a great way to learn the anatomy of an animal to do it yourself.
Get a bag or bowl of flour (just enough for dusting) with salt and pepper. I always taste the flour to make sure it's seasoned appropriately - not to salty or enough. Powder/dust all of the rabbit pieces.
Chop all veggies the same size: small if you want them to disappear and blend with the sauce - or bigger if you want them to have status in the meal. Just be consistent with whatever you choose!
In a large heated skillet (oven-proof) - on med-high flame without oil - add olive oil and immediately add rabbit. brown each side, around 2-3 minutes. take out of pan and set aside.
Add veggies and chopped thyme/rosemary to the pan, sautéing for a 5 minutes or so on medium heat. a
Add garlic and sauté for another minute.
Add glass of wine (can use red or white - if it was a light colored sauce, you'd use white). Let reduce by half.
Add canned tomatoes - chop/crush first. I use my hands to crush but can roughly chop with a knife.
Add olives and nestle the rabbit back in.
Can season with a little salt and pepper here but only a little.
Place in oven for at least 1 hour, up to 2 if you have the time.
Remove rabbit pieces and reduce sauce to a nice consistency - not too watery but not too thick!At this stage, taste sauce for flavor. Add salt/pepper if needed. the sauce should be very flavorful - even without much salt/pepper.