This recipe is also known as "coniglio bianco". A fantastic and tasty braised rabbit.

First chop up the rabbits into serving size pieces. Save the smaller bones in the pelvis, ribs, belly flaps and neck for the stock.

To make the stock, place all the rabbit pieces in a pot and cover them with cool water to cover approx. 1 cm. Bring this to a boil, then turn off the heat. Skim off any fat off the top. Fish out all the good pieces of rabbit ­– legs and saddle – and put them in a bowl in the fridge. Add the remaining stock ingredients, return everything to a bare simmer and cook for 1 hour. Strain stock and set aside.

Now find a lidded pan, such as one to use for making a casserole, and heat the olive oil over medium heat. When it is hot, add the sliced onion and cook, stirring, until soft (do not brown them). Add 250 ml (1 cup) rabbit stock, the rabbit pieces from the fridge, the white wine, thyme and the roasted garlic. Bring to a simmer and season with salt to your taste. Turn the heat down to low, cover the pan and cook until the meat is tender approx. 2 hours.

Finish the dish by adding the green olives and fresh parsley. Cook for a further 2 minutes and serve with the mashed potatoes, polenta or rice.