Braised Rabbit, Italian-Style - cooking recipe

Ingredients

3 lbs rabbit, cut in serving pieces (do not use wild rabbit)
1/4 cup light olive oil
1/4 cup celery, finely diced
1 garlic clove, peeled
2/3 cup dry white wine or 2/3 cup dry vermouth
1 1/2 teaspoons rosemary
2 teaspoons salt (to taste)
fresh ground black pepper
3/4 cup warm water
1 bouillon cube
2 tablespoons tomato paste
1/4 teaspoon sugar
polenta, as an accompaniment (optional)

Preparation

Rinse the rabbit pieces in cold water and pat dry.
In a deep wide skillet with a lid, put the oil, celery, garlic, and the rabbit in a single layer. Cover and simmer over low heat for about 2 hours. Turn the meat once or twice. If some of the ingredients begin to scorch, add a little water.
After 2 hours, the rabbit may have thrown off a lot of liquid. Uncover the pan, turn the heat up to medium, and cook until the liquid has evaporated, turning the meat from time to time.
Add the wine, rosemary, salt and pepper. Simmer, uncovered, until the wine has evaporated.
Dissolve the bouillon cube, tomato paste, and sugar in the warm water. Pour it over the rabbit, and cook gently for another 12 to 15 minutes, basting and turning the rabbit two or three times.
Serve immediately, accompanied by polenta if desired.
(The dish may be prepared entirely ahead of time. Reheat gently with 2 to 3 tablespoons of water over low heat, covered, turning the meat occasionally.).