Ligurian Rabbit with Olives and Pine Nuts

Rest 1 hr 30 min · Serves 6 · Difficulty Medium

Ingredients

6 servings

3¼ lbRabbit meatAsk the butcher to include the head and liver separately for the stock.
1 wholeGeneric white onionFinely chopped.
½ stalkCeleryFinely chopped.
2 clovesGarlicPeeled.
2 leavesBay leafOne for the stock and one for the casserole.
2 sprigsFresh rosemary
1 ozPine nuts
4 ozTaggiasca olivesIn brine, drained.
1½ cupsPigato white wine
⅓ cupExtra-virgin olive oil
2½ cupsWaterFor the rabbit stock; add a splash more if needed during cooking.
1 tspSaltStart with this amount and adjust after tasting the sauce.

Place the rabbit head and liver in a small saucepan with the water and one bay leaf. Bring to a gentle simmer and cook for 30 minutes. Strain and reserve the stock; pick any usable meat from the head and finely chop the cooked liver.
While the stock simmers, pat the rabbit pieces dry. Heat the oil in a wide casserole. Gently soften the onion, celery, garlic, rosemary and remaining bay leaf, then add the pine nuts.
Add the rabbit pieces and turn them in the aromatic oil. Add the salt and wine, then simmer uncovered until the wine has reduced.
Add the recovered meat and chopped liver. Pour in a little hot stock, cover partly and cook gently, turning the pieces occasionally. Add stock as needed to keep a shallow layer of sauce in the pan.
Add the drained olives for the final 20 minutes. Continue cooking until the rabbit is tender and comes away easily from the bone, allowing about an hour in the casserole overall. Remove the bay leaves and rosemary stems, taste the sauce and serve hot.