Coniglio con olive (rabbit with olives)

Instructions

1. Rinse the rabbit pieces and pat them dry. Season them with salt and pepper.
2. Heat the olive oil in a casserole and brown the rabbit pieces over medium heat for 10 minutes, in small batches so they color well.
3. Add the sliced onion and chopped garlic, then let them soften for 5 minutes.
4. Deglaze with the white wine and let reduce by half. Add the tomatoes, rosemary and thyme.
5. Pour in the stock, cover and simmer over very low heat for 40 minutes, until the meat comes away from the bone.
6. Add the black olives and continue cooking 10 minutes uncovered to thicken the sauce.
7. Remove the rosemary, adjust the seasoning and serve with hot polenta.