Ischian-Style Rabbit

• extra-virgin olive oil, 1/4 cup
• 1 (3 lb) rabbit, cleaned, cut into 6 pieces, liver reserved
• 1 teaspoon salt
• ground black pepper
• 4 teaspoons garlic, minced
• 1 (28 ounce) can tomatoes, drained and crushed
• 1 (6 ounce) can tomato paste
• 12 teaspoon rosemary
• 1 14 cups dry white wine
• 2 tablespoons red wine vinegar
• 12 cup fresh basil leaf, torn

1. Brown rabbit well on all sides in a large frying pan with olive oil.
2. Season with salt and pepper, remove and set aside.
3. To the same pan, add garlic over medium heat.
4. Cook 1 to 2 minutes.
5. Stir in tomatoes, tomato paste, rosemary and wine and simmer 5 minutes.
6. Return the rabbit to the pan, cover and cook over low heat for 1 hour, until rabbit is very tender.
7. In a small bowl, combine the liver and red wine vinegar and mash well with a fork and add to the pan and cook 10 minutes.
8. Add the basil leaves and serve immediately.

extravirgin olive oil, rabbit, salt, ground black pepper, garlic, tomatoes, tomato paste, rosemary, white wine, red wine vinegar, fresh basil leaf

Taken from www.food.com/recipe/ischian-style-rabbit-439056 (may not work)