How to make
In a suitable pot, pour a cup of olive oil and put the portions of rabbit meat inside of it.
Put the lid on and stew the rabbit on low heat for about 10-15 minutes.
Add the whole garlic cloves, coarsely chopped onion and pour a glass of white wine and warm water.
Cover it again and continue cooking until the meat is tender.
When the rabbit is almost completely stewed, add the peas.
Sprinkle with salt, parsley and black pepper, put the lid on and cook for another 10 minutes. When they are up, add the puree and chopped tomatoes.
After 5 minutes, remove the pot from the heat.
Sprinkle the dish with fresh parsley and serve it warm.
The rabbit meat with peas and tomatoes is ready.
