Wash the chopped rabbit and marinade it in a dish with the wine vinegar and 1 glass of water for about an hour. Wash the carrot, onion and celery and liquidise it to a dense creamy puree. Put the vegetable puree in a large flame-proof casserole dish with the extra-virgin olive oil.
Sauté the vegetable puree for a few minutes on a medium heat; drain the rabbit and add the pieces to the puree and sauté for 1 minute at a medium heat. Add the rosemary and parsley and sautè for another minute stirring gently to mix all the ingredients together. Add the cherry tomatoes, bring back to the boil, stir and add the white wine. Let it evaporate for a few seconds, then turn dow to heat and simmer gently for at least an hour, stirring occasionally and checking that the rabbit is always moist and doesn’t stick to the bottom of the pan, until the sauce is dense and the rabbit is well-seasoned with the sauce and tender. Adjust the salt to taste.