Ligurian Style Rabbit

Pat the rabbit pieces thoroughly dry with paper towels. Season the rabbit generously with fine sea salt and black pepper on all sides.

Heat the extra-virgin olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the rabbit pieces and brown them deeply on all sides, working in batches if necessary to avoid overcrowding the pot. Once browned, remove the rabbit from the pot and set aside.

Reduce the heat to medium. Add the chopped yellow onion, carrot, and celery stalk to the pot. Sauté, stirring occasionally, until the vegetables are softened and translucent, about 8-10 minutes.