Italian Braised Rabbit
Rinse rabbit pieces under running water, pat dry and season with salt and pepper. Rinse rosemary and shake dry. Heat olive oil in a pan and brown rabbit on all sides. Add red wine and broth to the pan and saute briefly. Add rosemary, cloves and bay leaves and simmer, covered, for about 1 hour.
Blanch tomatoes in hot water for 1-2 minutes. Rinse in cold water and peel, dice finely. Rinse parsley, shake dry and chop finely. Peel and chop garlic, Cut olives into strips. Add prepared ingredients to the pan and simmer for 15 minutes more.
Season with capers, salt and pepper. Serve.