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1
Cut the rabbit into 9 pieces (or ask your butcher to) as follows: with a sharp cleaver, cut the saddle (center portion) into 3 pieces, leaving the kidneys attached.
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2
Cut the front portion (front legs) in half through the backbone.
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3
Chop each hind leg into 2 pieces.
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4
Reserve the liver and heart to saute as a snack.
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5
Heat .25 inch of olive oil in a Dutch oven or deep, wide heavy skillet over medium heat.
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6
Season the rabbit pieces with salt and pepper, then dust lightly with flour.
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7
Lightly brown the rabbit for about 3 minutes on both sides, working in batches.
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8
Drain on kitchen towels, then transfer to a baking dish in one layer.
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9
Heat oven to 375 degrees.
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10
Pour off the used oil, wipe out the pan and add 2 tablespoons fresh oil.
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11
Heat to medium-high, add the onions and cook till soft, about 5 minutes.
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12
Add the leek, garlic, rosemary and mushrooms.
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13
Season generously with salt and pepper, and add red pepper flakes to taste.
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14
Cook for 2 minutes more, stirring.
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15
Add the chopped tomatoes and wine, and let the mixture reduce for 1 minute.
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16
Add the broth, bring to a simmer, taste and adjust seasonings.
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17
Ladle the mixture evenly over the rabbit.
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18
Cover the dish, and bake for 1 hour.
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19
Let rest 10 minutes before serving.
