How to make
Portion the rabbit and wash it. Season the rabbit pieces with salt and black pepper. Chop the garlic and marinate the meat in wine and garlic for 1 hour, while pouring marinade over it occasionally.
Heat the olive oil in a large pot and fry the drained rabbit until browned. Cut the vegetables into pieces and scald the tomatoes, peel their skins and chop them finely. Remove the rabbit and in the same oil, fry the onion and celery.
Return the meat and top it up with wine, garlic and broth. Add tomatoes, bay leaf and thyme. Close it slightly and simmer for 45 minutes. Finally, season with salt, black pepper and nutmeg.
Serve the rabbit, sprinkled with chopped parsley.
