ROSEMARY RABBIT

Ingredients

• 1 Quebec rabbit, about 1.2 kg (2.5 lb), bone-in and cut into 6 pieces
• Salt
• pepper
• 60 ml (4 tbsp) flour
• 60 ml (4 tbsp) Stefano extra virgin olive oil
• 30 ml (2 tbsp) butter
• 1 onion, chopped
• 1 clove garlic, chopped
• 125 g bacon, chopped
• 1 celery stalk, chopped
• 250 ml (1 cup) white wine
• 500 ml (2 cups) chicken broth
• 3 bay leaves
• 3 rosemary sprigs