Rabbit With Olives

Preparation:

Preparation: Clean the rabbit, remove the head, wash and dry it well. Then cut it into small pieces; then flour them and shake them to remove the excess flour. Put the butter and oil in a large saucepan over low heat and brown the rabbit. Meanwhile, wash the celery and cut it into small pieces, add it to the rabbit with sage and rosemary. Leave to flavor for a few moments, then add the wine; let it evaporate, add salt and cook over low heat for about 30 minutes, often turning the pieces. Then add the olives and continue cooking for another 15 minutes, adding more wine if necessary. At the end the sauce should be reduced. Transfer everything to a hot serving dish, distribute the olives over it and serve immediately.