The Great Salentine Rabbit.
If your rabbit tends toward dryness, consider brining it, that is, soaking it in salted water to retain moisture. As little 20 minutes under salt water can achieve miracles. This is a master recipe, what used to be called a fricase in English. Once you grasp the browning, then slow simmering you can really run with this one. A careful cook will notice that the short list of ingredients means that each must be at its best.
One rabbit, broken down into 8, 10 or 12 pieces, depending on the nationality of your butcher, discarding head and probably too, internal organs.
Olives (We crack ours with a heavy water glass, to remove the stone)
Thyme
Olive oil
White wine
In a heavy-bottom pot big enough to hold all the pieces, radically brown the rabbit in a little high quality olive oil, careful not to over-crowd the pan. Browning demands high heat, no lid or crowding the pan, all the things that promote condensation on the bottom, which is actually boiling. Go for black. Or even dark brown. Once all the pieces are radically browned, add the entire rabbit back to the pan, deglaze with white wine and add half the thyme and all the olives. Cover and move to the smallest burner you have. Simmer gently until done. This will likely be about half an hour, but it depends on the age and bred of rabbit. Toss with a good glug of raw oil and the remaining thyme and serve it forth.
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