1 rabbit (cut into 2 to 3 inch pieces)
2 or more cloves of garlic (chopped)
Red wine (a generous splash)
black olives (fistfull or more)
3 bay leafs
Sprig of rosemary
salt


In a deep pan pour some olive oil, chopped garlic, bay leaf and rosemary and the rabbit. Then turn the heat on (this is called starting cooking 'a freddo')

Fry until the rabbit is browned, then add white wine, olives and salt.

Lower the heat and cook with lid on until the rabbit is tender. (approx. 45 min depending on size of bunny)

If the liquid evaporates before the rabbit is cooked you may add some water. The end result is not a stew but a nice rich juice. Don't forget to stir regularly.

Eat with home made chips or boiled potatoes.