2 1/2 - 3 lb. rabbit
1 c. canned whole tomatoes
1/4 c. butter
1/4 lb. pancetta/bacon, diced
2 lg. onions, thinly sliced
1 lg. carrot, finely chopped
1 celery stalk, finely chopped
1 c. dry white wine
Salt and freshly ground pepper to taste
2 tbsp. chopped parsley
2 garlic cloves, chopped
3-4 fresh sage leaves, chopped
3 tsp. fresh chopped basil

Cut rabbit into serving pieces or ask the butcher to do so. Wash and dry thoroughly. Press tomatoes through a food mill or sieve to remove seeds.

Melt butter in a large heavy casserole. When butter foams, add rabbit pieces, pancetta (or bacon), onions, carrots and celery. Cook over medium heat until rabbit is golden on all sides. Stir in wine. When wine has evaporated, add tomato pulp.

Season with salt and pepper. Add parsley, garlic, sage and basil. Cover casserole and cook over medium heat 60 minutes, stirring occasionally, until meat is tender. Serve over rice. Makes 4-6 servings.