Soak the rabbit, well-cleaned, opened and without its innards (put the liver and heart to one side) for 3-4 hours in a marinade made with the red wine, vinegar, onion, carrot, celery and parsley all cut into pieces, turning it over 2 or 3 times. When you’re ready to cook it, drain off the marinade and cut it into fairly large pieces (if possible cut at the joints, to avoid breaking the bones). “Toss” it in a frying pan over a lively heat, without any oil, until it has released its juices – which you should set aside to use later. Transfer the rabbit onto a plate and, in the same frying pan, sauté the cloves of garlic (which you will then remove) and a few sprigs of rosemary. Add the pieces of meat and brown them well all over. At this point pour a few spoonfuls of the marinade (only the liquid) over the rabbit and cook over a high heat, continuing to add the marinade as the liquid gradually evaporates. Add the drained peeled tomatoes, the chopped vegetables from the marinade and the rabbit’s liver and heart (set aside earlier) cut into small pieces. Season with salt and pepper, cover and continue cooking over a very low heat: it will take about an hour. If the liquid should dry up and, “testing" it with a fork (without actually piercing it), the rabbit is still slightly tough, add a little hot water. Taste and season with salt and pepper if necessary, and remove the sprigs of rosemary. If you like you can add a generous handful of black olives, stirring them in delicately. The sauce should be quite thick and the rabbit well cooked, with the meat coming away from the bones easily. Serve this dish nice and hot (everyone will love it!).

If you like cooking game dishes, you can also cook hare, wild boar and venison in the same way. In this case, marinate the meat for at least 12 hours.