1 rabbit, 1.5 to 2 lbs., cut in pieces
1 medium size yellow onion, cut in half and then strips
2 cloves of garlic, whole
1 carrot, cut in half lengthwise and in 1 inch pieces
1 stalk of celery, cut in 1in. pieces
2/3 cup of whole milk
2/3 cup of dry white wine
1/2 cup of water
2oz of olive oil
2 small spigs of rosemary
4 sage leaves
2 bay leaves
1 tablespoon of fresh oregano
Salt and pepper to taste
In a bowl or a walled dish, place the pieces of the rabbit, add a couple of pinches of salt and
pepper, add 1 sprig of rosemary borken in a few pieces, two of the sage leaves broken in few pieces and 1 bay leave. Pour the milk and move everything around to make sure all pieces are coated, cover with cling wrap and refrigerate for at least 6 hours before cooking, the night before is even better. After marinating, discard milk and herbs and pad dry the meat.
In a large enough pot or tall sautè pan, heat the olive oil on medium heat and lighltly brown the rabbit, set aside. Add the whole cloves of gralic and suatè until they turn a little golden, add the other spring of rosemary, sage leaves and bay leave and cook for about 2 minutes. Add the onion, a little salt and pepper and cook until they turn translucent, add the carrot and celery and continue cooking for about 4 to 5 minutes.
Place the pieces of rabbit on top of the vegeatbles, cover and sweat it for 3 to 5 minutes, open the lid, pour the wine and water, cover again and cook for 20 minutes. Uncover and turn the meat around, cover again but leave a quarter of an inch open on one side to reduce the juices, bring the heat to medium lowand cook for another 40 minutes or until meat is tender and almost falling of the bone. During the process, move meat around once to ensure nothing is sticking.
Plate, pour the juices over it and drizzle extra virgin olive oil and if desire, garnish with finenly chopped parsley, serve hot.