Hunter’s style rabbit

(serves 4)

• 1 whole rabbit, cleaned and cut into pieces
• 1 onion
• 2 garlic cloves
• 2 carrots
• 1 celery stalk
• 800 g canned peeled tomatoes
• 1/2 glass red wine
• 4 sprigs rosemary
• 3 or 4 bay leaves
• Extra virgin olive oil, to taste
• Salt and pepper, to taste

• Peel and dice the celery, carrots, and onion into 1 cm cubes. Crush the garlic cloves.
• Heat a drizzle of extra virgin olive oil in a large pot.
• Add the rabbit pieces and brown them on all sides. Season with salt and pepper.
• Add the onion, garlic, carrots, and celery. Sauté for 5–7 minutes, until the vegetables soften.
• Pour in the red wine and let it evaporate, scraping the bottom to release any browned bits.
• Add the peeled tomatoes and gently crush them with a spoon. Add the rosemary and bay leaves.
• Stir well and bring to a boil.
• Cover, reduce the heat to low, and simmer for about 1 hour, stirring occasionally. If it gets too dry, add a bit of water.
• Once the rabbit is tender and fully cooked, adjust salt and pepper to taste.
• Serve hot with your favorite side dish.