Coniglio in umido con olive verdi

• 4 tablespoons olive oil
• 1 medium rabbit, about 1.4 kg (3 lb 3 oz), cleaned and cut into 8 serving pieces
• 1

Heat the olive oil in a large stockpot. Add the rabbit pieces and brown all over. Season with salt and pepper. Add the sage and rosemary sprigs, the garlic and the chilli, and sauté until you begin to smell the garlic. Add the wine and when most of it has evaporated, add the tomato. Simmer for a few more minutes, before adding the hot stock or water.

Lower the heat to a minimum and simm