(by Marilisa Racco)
2 medium carrots, finely chopped
2 medium celery stalks, finely chopped
1 onion, chopped
1 large clove garlic, minced
parsley, to taste, chopped
2 – 3 T. olive oil
3 - 3 1/2 lb. rabbit, chopped into pieces
salt, to taste
3 oz. white wine
10 oz. chicken broth
Combine carrots, celery, onion, garlic, and parsley in a large shallow pan.
Add olive oil, and cook over medium heat until the onion turns translucent.
Add rabbit and brown on all sides.
Season with salt, and deglaze the pan with white wine.
Once the wine has cooked off, turn heat to low, and add broth a little at a time as it evaporates.
Continue cooking/adding broth until the meat is cooked through (approximately 1 hour).
Serve over rice or mashed potatoes, scooping sauce over the rabbit.
(Read Bloodlines, the story that accompanies this recipe.)