3 to 3 1/2 pound rabbit, cut into 8 pieces
1/3 cup extra virgin olive oil
1/4 cup celery diced fine
1 garlic clove, peeled
2/3 cup dry white wine
2 sprigs of fresh rosemary
Salt and Pepper
1 bouillon cube and 2 tablespoons tomato paste (or mustard) dissolved in 1/3 cup warm water
Soak the rabbit in abundant cold water overnight, in an unheated room in cold weather or in the refrigerator. Rinse in several changes of cold water, then pat thoroughly dry with cloth or paper towels.
Choose a sauté pan that can contain all the rabbit pieces without overlapping. Put in the oil, celery, garlic, and the rabbit, cover tightly, and turn the heat on to low. Turn the meat occasionally, but do not leave it uncovered.
You will find that at the end of 2 hours, the rabbit has shed a considerable amount of liquid. Uncover the pan, turn the heat up to medium, and cook until all the liquid has simmered away, turning the rabbit from time to time. Add the wine, rosemary, salt, and pepper. Allow the wine to simmer briskly until it has evaporated, then pour the dissolved bouillon cube and tomato paste or mustard mixture over the meat. Cook at a steady, gentle simmer for another 15 minutes, or more, until the juices in the pan have formed a dense little sauce, turning the rabbit pieces over from time to time. Transfer the entire contents of the pan to a warm platter and serve promptly.