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1
In a large, heavy, heatproof casserole, heat 1 tablespoon of the butter.
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2
Season the rabbit with salt and pepper and cook over moderate heat until golden all over, about 10 minutes.
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3
Transfer the rabbit to a plate.
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4
Add the remaining 1 tablespoon of butter to the casserole along with the onion, carrots, celery and garlic.
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5
Cover and cook over moderate heat, stirring occasionally, until softened, about 5 minutes.
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6
Add the tomato and cook, stirring, just until softened.
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7
Add the chicken stock, wine, bay leaves and summer savory and bring to a boil.
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8
Return the rabbit to the casserole and cook, uncovered, over moderately low heat until just tender, about 1 1/2 hours.
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9
Let the rabbit cool in the broth for 30 minutes, then transfer to a plate to cool completely.
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10
Pull the meat from the bones and tear it into large shreds.
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11
Cover the meat with plastic wrap.
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12
Strain the broth, pressing hard on the vegetables to extract as much liquid as possible; discard the vegetables.
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13
Bring a medium saucepan of water to a boil.
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14
Add the sugar snaps and cook until crisp-tender, 1 minute.
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15
Using a slotted spoon, transfer the sugar snaps to a cutting board and let cool.
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16
Return the water to a boil.
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17
Add the potatoes and cook over moderate heat until tender, about 25 minutes; drain.
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18
Cut the potatoes into 1/2-inch slices and the sugar snaps into 1/2-inch lengths.
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19
In a large skillet, heat 2 teaspoons of the olive oil until shimmering.
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20
Add the shiitake mushrooms and cook over moderately high heat until tender and lightly browned, about 5 minutes.
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21
Transfer the mushrooms to a large plate, cover loosely and keep warm.
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22
Add another 2 teaspoons of olive oil to the skillet.
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23
Add the zucchini and cook until tender and lightly browned, about 3 minutes.
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24
Transfer to the plate with the mushrooms.
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25
Add another 2 teaspoons of olive oil to the skillet.
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26
Add the potatoes and cook until lightly browned, about 3 minutes.
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27
Transfer to the plate.
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28
Add the radishes and onion to the skillet and cook until crisp-tender and lightly browned, about 3 minutes.
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29
Return all of the vegetables to the skillet and season with salt and pepper; keep warm.
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30
In a large saucepan, heat the remaining 1 tablespoon of olive oil until shimmering.
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31
Add the rabbit meat and garlic, season with salt and pepper and cook over moderate heat until fragrant, 2 minutes.
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32
Add the tomato and cook until softened, 3 minutes.
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33
Add the reserved rabbit broth and the parsley and bring to a simmer.
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34
Whisk in the butter, a piece at a time.
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35
Add the vinegar and season with salt and pepper.
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36
Spoon the vegetables into bowls, ladle the rabbit stew on top and serve with grilled peasant bread.
