Coniglio al nebbiolo

1 boneless rabbit
1 spring onion
2 carrots
2 stalks of celery
Taggiasca olives
Thyme
Bay leaves
Finely chopped rosemary
A teaspoon of turmeric
Salt and pepper to taste
Extra virgin olive oil
200 ml wine (Nebbiolo)
200 ml vegetable stock

Brown the rabbit pieces in olive oil.

Add the vegetables and the bay leaf, and sauté for 10 minutes.

Deglaze with Nebbiolo wine.

Let it reduce for 2 minutes.

Add salt, pepper, thyme, rosemary, turmeric, olives, and the broth, then braise in the oven at 120°C (248°F) for 2 ½ hours.

Remove the meat and keep it warm. Reduce the liquid in the pan on the stove.

Remove the thyme and bay leaf.

Purée the vegetables.

Season with additional salt if necessary.