Braised Wild Rabbit

In a large bowl, combine the rabbit pieces with the red wine, 1/4 cup olive oil, crushed garlic, thyme, bay leaves, salt, and pepper. Cover the bowl and refrigerate for at least 4 hours, or preferably overnight.

1. Remove the rabbit from the marinade, reserving the liquid. Pat the rabbit pieces dry with paper towels.
2. Lightly dust the rabbit pieces with flour.
3. Heat 2 tbsp of olive oil in a heavy-bottomed Dutch oven or large pot over medium-high heat.
4. Sear the rabbit pieces in batches until browned on all sides. Set the seared rabbit aside on a plate.

1. Reduce the heat to medium. Add the chopped onion, carrots, and celery to the pot and sauté until softened, about 5-7 minutes.
2. Stir in the tomato paste and cook for 2 minutes.
3. Pour the reserved marinade into the pot, scraping up any browned bits from the bottom. Bring to a simmer and cook for 5 minutes, allowing the liquid to reduce slightly.
4. Add the stock and the rosemary sprig. Return the seared rabbit pieces to the pot. The liquid should mostly cover the rabbit; add more stock if necessary.

1. Bring the liquid to a gentle simmer.
2. Cover the pot tightly and transfer it to a preheated oven at 325°F (160°C).
3. Braise for 1.5 to 2 hours, or until the rabbit meat is very tender and easily pulls away from the bone.

1. Remove the rabbit pieces from the pot and set them aside to rest.
2. If the sauce is too thin, return the pot to the stovetop and simmer uncovered until the sauce has reduced to your desired consistency.
3. Serve the rabbit with the braising sauce and your choice of side, such as polenta, mashed potatoes, or crusty bread.