Coniglio alla ligure

1. Pat the rabbit pieces dry with paper towels and season generously with salt and black pepper.

2. In a large, heavy-bottomed pot or Dutch oven, heat the extra-virgin olive oil over medium-high heat. Add the seasoned rabbit pieces and brown them on all sides until golden, working in batches if necessary to avoid overcrowding the pot. Remove the browned rabbit and set aside.

3. Reduce the heat to medium. Add the chopped onion, chopped carrot, and chopped celery stalk to the pot. Sauté gently until the vegetables soften, about 8-10 minutes.