Rabbit alla cacciatora

Ingredients for 4 people

• A cleaned rabbit, about 1 kg
• 400 g ripe or peeled tomatoes
• 200 g black olives
• 2 sticks of celery
• an onion and a carrot
• A sprig of parsley
• A clove of garlic
• 1/2 glass of white wine
• Flour
• Olive oil
• Salt and pepper

Method

1. Cut the rabbit (without head and feet) into 12 pieces: the legs in two, and the two shoulders and the body into 6 pieces.
2. Chop the onion, celery, carrot and parsley, then fry them gently, together with the garlic, in 6 tablespoons of oil.
3. When the onion starts to colour, add the rabbit pieces along with its chopped liver.
4. Let them take on flavour, then pour in the wine.
5. When it has evaporated completely, add the chopped tomatoes and sprinkle in a tablespoon of flour; season with salt and pepper, add the olives and cook for about an hour, adding a little stock if needed.
6. Best served with polenta.