RABBIT STEW
Steps:
- Cut the rabbit pieces and brown well in oil, and salt. Remove rabbit, add the tomatoes and white wine. De-glaze, and return meat into the pot. Add olives, whole onions and all the fresh herbs bound together, fill up with water until meat is nearly covered. Simmer covered for 2.5 to 3 hrs. Add water if necessary to keep the same volume. Remove herbs, remove bones (optional), add giblets, simmer uncovered until desired thickness. Serve with pappardelle or other egg pasta.
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