Carve the rabbit into pieces.
Peel the onion and garlic, clean the celery and carrot and chop them. Sauté the vegetables in a little olive oil, add the rabbit and brown well on all sides.
Salt, season with pepper and add the wine, cook on high heat in an open saucepan.
Add the tomato puree, 1 ladle of beef broth, 1 pinch of oregano and the bay leaf spice and simmer for 1 hour on low heat with the lid closed.
Our tip: Use your favorite red wine for cooking!
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