Rabbit alla Cacciatora
Let the wild rabbit soak in water, salt and vinegar for about 2 to 3 hours.
Drain it, dry it and cut it into pieces. After draining, scald the rabbit, in a saucepan, throwing off the water that forms. Add bay leaf, rosemary, garlic, onion, tomato and let simmer.
When almost cooked, fade with a little white wine.