Use a really big casserole dish – one
that’ll go on the stove and fit all the meat.
Toss the rabbit pieces in the flour, tap off
the excess and then brown the pieces
5 or 6 at a time in a few tbsp of the oil.
When they are lovely and golden
brown, fit all the pieces back in the pan,
throw in the rosemary, garlic and all of
the olive oil (seriously!). Add the wine and
mix well. Bring the mixture up to the boil,
then partially cover with a lid, and allow it
to simmer vigorously for 2-2½ hrs. After
this time the sauce should be thickened
and the rabbit should come away from
the bones really easily. (Don’t try to
slow-cook this in the oven as it just won’t
bring the elements of the sauce together
in the same way.) Season and serve the
whole lot with sauteéd potatoes or
creamy mash and buttered greens.