1 rabbit, cut into joints
150 g white wine vinegar
150 g white wine
150 g water
6 bay leaves
3 sticks of celery
3 cloves of garlic
350 g tin of black olives
1 tin of tomatoes
250 ml of red wine
1 teaspoon of dried rosemary (or a large sprig of fresh)
- Put the jointed rabbit in a large bowl with the bay leaves, cover with the vinegar, wine and water, and leave to marinade in the fridge overnight.
- Remove the rabbit pieces from the marinade, and discard the liquid. Peel and finely chop the onion, slice the celery, peel and slice the carrots, peel and roughly crush the garlic.
- Heat plenty of olive oil in your pressure cooker (with the lid off, obviously!), dust the rabbit pieces in plenty of flour, and brown them on both sides in the hot oil. You will probably need to do them in three batches. Remove the browned pieces to a plate.
- Gently fry the onion, celery, carrot and garlic in the oil. After a few minutes, remove to a bowl, together with any oil.
- Deglaze the pan with a good splash of wine, scraping the pan with a wooden spoon, then add the rest of the wine, bring to a boil and simmer for 10 minutes to boil off the alcohol.
- Return the browned rabbit pieces and fried vegetables to the pot, add the tomato, olives (including the brine) and rosemary, and put the lid on. Bring up to pressure, reduce hit to minimum and cook for 20 minutes.