Coniglio alla Brianzola from A Lombardian Cookbook by Alessandro Pavoni and Roberta Muir

Ingredients

• 2 carrots, diced
• 1 stalk celery, diced
• 200 g unsalted butter
• 1 white onion, diced
• plain flour, for dusting
• ¼ cup (60 ml) grapeseed oil
• 1 x 1 kg rabbit, cleaned and cut into 8–10 pieces
• 250 g mushrooms, thickly sliced
• 300 g waxy potatoes such as kipfler, peeled and diced
• 1 small handful (about ¼ cup) flat-leaf parsley leaves, finely chopped
• 200 g tinned whole, peeled Italian tomatoes, chopped
• salt flakes and freshly ground black pepper
• 1 clove garlic, finely chopped
• 5 sage leaves
• 150 ml dry white wine