Stewed Rabbit "Coniglio in Umido"

If you go out into the country in the evening, you'll see people picking grasses and such in the fields -- they're gathering food for the rabbits in their rabbit hutch. The meat is tasty, lean, and healthful.

Prep Time: 20 minutes

Cook Time: 60 minutes

Ingredients:

• An entire rabbit, cut up into pieces
• 2 cloves garlic
• An 8-inch (20 cm) sprig of rosemary
• Salt and pepper
• A cup of dry red wine
• 2/4 pound (300 g) tomatoes
• Black olives or in alternative you can add the sage with the rosemary.
  

Preparation:  

To serve 4 you'll want an entire rabbit, cut up into pieces. Wash them well and pat them dry. Split two cloves of garlic and sauté them in 1/4 cup of olive oil with a spring of fresh rosemary; once the garlic has begun to brown add the meat; season to taste with salt and pepper, cover, and brown the meat over a medium flame, turning the pieces several times. Sprinkle a cup of dry red wine into the pot, and when it has evaporated somewhat, add about 3/4 pound of blanched, peeled, seeded and chopped tomatoes (you can use canned if you prefer, or tomato sauce) and 1/2 pound (200 g) canned black olives. Simmer, partially covered, for about 45 minutes. Before serving the rabbit,don't forget to discard the garlic!