Seared Rabbit with Olives and Rosemary
Cut the rabbit into 8-10 pieces, rinse, pat dry and season with salt and pepper. Heat the olive oil in a large roasting pan and sear the rabbit on all sides.
Peel the onions and cut in half. Peel the garlic and coarsely chop. Trim the celery, rinse, drain and cut into small pieces or slices.
Add the garlic, onion and celery to the rabbit and let cook for a few minutes. Deglaze with white wine, add the tomatoes and rosemary, cover and simmer for 30 minutes, gradually adding additional broth. Add the olives and cook the rabbit for another 30 minutes. Season with salt and pepper and serve.