Hunter-Style Rabbit (Coniglio alla Cacciatora)

Ingredients

To make the rabbit cacciatore, first prepare the vegetable broth and keep it warm.
Peel the onion and cut it into thin slices.
Heat a drizzle of extra virgin olive oil in a Dutch oven or large heavy-bottomed casserole, then add the sliced onion and lightly crushed garlic cloves.
Cook gently over low heat for a few minutes until the onion is soft and translucent.
Once the onion has softened, remove it from the pan and set it aside.
In the meantime, dredge the rabbit pieces in flour, shaking off any excess.
Place the floured rabbit pieces into the casserole dish.
Brown the rabbit on all sides, turning as needed, then return the softened onions to the pot and add the sage leaves and rosemary sprigs.
Deglaze with the white wine and allow the alcohol to evaporate completely.
Add the crushed tomatoes along with their juices and the olives.
Season with salt and pepper, pour in half of the warm vegetable broth, cover with a lid, and simmer over medium-low heat for 45 minutes.
After 45 minutes, add the remaining broth, replace the lid, and continue cooking for an additional 45 minutes.
Once the meat is tender, remove the lid, raise the heat slightly, and allow the sauce to reduce and thicken.
Your hunter-style rabbit is ready to serve and enjoy while hot!