Rabbit salad

• 1 medium-size hare or rabbit, 2i to 2 pounds, skinned and cleaned
• 1 lemon, cut in half
• 2 or 3 bay leaves
• 1 rib celery, chopped
• 2 onions, chopped
• 2 carrots, chopped
• 1 medium potato, quartered
• 1/2 cup coarsely chopped flat-leaf parsley, plus more for garnish
• 3 fresh tomatoes, roughly chopped
• 2 teaspoons coarse salt
• pinch red-pepper flakes
• 1/4 to 1/2 cup extra-virgin olive oil

1. Put the rabbit into a large pot, cover it with cold water, add the lemon and bay leaves and bring to a boil.
2. pour off the water and set the rabbit aside.
3. Clean the pot.
4. Return the rabbit to the pot and cover it with 2 inches of fresh cold water.
5. Add the celery, onions, carrots, potato, parsley and tomatoes, partly cover and slowly simmer, turning the rabbit once or twice, until the meat flakes with a fork, about 1 hour.
6. Drain, saving the broth.
7. Press the vegetables through a sieve or food mill and return to the broth.
8. You should have about 8 cups.
9. Let the rabbit cool.
10. Whisk together the salt, red-pepper flakes, and olive oil and toss the rabbit meat with it.
11. Garnish with parsley.

lemon, bay leaves, celery, onions, carrots, potato, flatleaf parsley, tomatoes, coarse salt, redpepper, extravirgin olive oil

Taken from cooking.nytimes.com/recipes/8803 (may not work)