Coniglio alla Cacciatora (Rabbit Hunter-Style)

Instructions

1. Prepare vegetables: Peel and dice the celery, carrots, and onion into 1 cm cubes. Crush the garlic cloves.
2. Brown the rabbit: Heat a drizzle of extra virgin olive oil in a large casserole. Add the rabbit pieces and brown them on all sides until golden. Season with salt and pepper.
3. Sauté vegetables: Add the diced onion, crushed garlic, carrots, and celery to the casserole. Sauté for about 5-7 minutes until the vegetables soften.
4. Deglaze with wine: Pour in the red wine and let it evaporate for a few minutes, stirring well to deglaze the bottom of the pan.
5. Add tomatoes and herbs: Add the peeled tomatoes, crushing them slightly. Add the rosemary sprigs and bay leaves. Stir well and bring to a boil.
6. Simmer: Cover the casserole and reduce the heat to low. Let it cook gently for about 1 hour, turning occasionally. Add a little water if necessary to prevent drying.
7. Final seasoning: Once the rabbit is tender and cooked through, adjust salt and pepper to taste. Serve hot, ideally with bread for dipping.