Hunter-Style Rabbit

Method

1. Marinate the rabbit: In a large bowl, combine the rabbit pieces with white wine vinegar, white wine, and fresh rosemary. Let marinate in the refrigerator for at least 12 hours (overnight).
2. After marinating, drain the rabbit and pat it dry with paper towels. Reserve the marinade liquid.
3. In a blender, combine the reserved marinade liquid with garlic cloves, anchovies, a sprig of rosemary, and chili pepper (if using). Blend until smooth. Strain through a fine-mesh sieve to obtain a smooth sauce. Set aside.
4. In a large skillet, heat a generous amount of olive oil and brown the rabbit pieces on all sides until golden and crusty. Remove and set aside.
5. In a separate heavy-bottomed pot, heat a bit of olive oil and sauté the garlic cloves until fragrant, without burning.
6. Transfer the browned rabbit pieces to the pot with the garlic.
7. Deglaze the browning skillet with a splash of white wine, scraping up any browned bits, and pour the liquid over the rabbit.
8. Add the reserved blended sauce to the pot. Season with salt.
9. Add the pitted olives and, if desired, the reserved rabbit offal (liver, heart, lungs, kidneys) cut into pieces.
10. Cover the pot partially with a lid. Cook on medium heat for about 40 minutes, until the rabbit is tender and the sauce has thickened.
11. Let the dish rest for at least one hour (or overnight) before serving. Reheat gently.
12. Serve with crusty bread and a glass of chilled white wine.