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1
In a large, deep skillet, heat 2 tablespoons of the olive oil.
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2
Season the rabbit with salt and pepper.
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3
Working in 2 batches, brown the rabbit over moderately high heat, turning occasionally, until crusty all over, about 10 minutes; lower the heat to moderate for the second batch.
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4
Transfer the rabbit to a large plate.
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5
Add the wine to the skillet and cook over moderately high heat, scraping up any browned bits on the bottom of the pan.
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6
Pour the wine into a cup; wipe out the skillet.
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7
Add the remaining 1/4 cup of olive oil to the skillet.
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8
Add the onion, carrot and celery and cook over moderate heat, stirring occasionally, until softened, about 8 minutes.
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9
Add the tomato paste and rosemary bundles and cook, stirring, until the tomato paste begins to brown, about 5 minutes.
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10
Add the rabbit and any accumulated juices along with the reserved wine to the skillet and cook, stirring occasionally, until sizzling, about 3 minutes.
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11
Add 2 cups of the stock, season with salt and pepper and bring to a boil.
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12
Cover partially and cook over low heat for 30 minutes.
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13
Add the olives and the remaining 2 cups of stock and cook until the sauce is slightly reduced and the rabbit is tender, about 20 minutes longer.
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14
Discard the rosemary bundles.
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15
Serve the rabbit in shallow bowls.
