- 800g rabbit, cut into pieces
- 1 glass of white wine
- 1 onion, chopped finely
- a few bay leaves
- 2 sprigs of rosemary
- 600g canned whole peeled tomatoes
- extra virgin olive oil
- flour, to coat the rabbit
- salt and pepper
Soften the finely-chopped onion in a wide saucepan in the extra virgin olive oil.
Dip the rabbit pieces in flour to coat, and when the onion is transparent, add to the onion, increase the heat and brown evenly on all sides. Season with salt and pepper, add the herbs and the white wine.
Let the wine evaporate over a high heat and then add the tomatoes and their juice. Crush them in the pan with the back of a wooden spoon, lower the heat and cook covered for about 50 minutes/an hour. If the rabbit dries up too much, add a little vegetable stock.
When tender, serve the rabbit in tomato sauce on a serving dish.