1. Heat oil and butter in a deep skillet and sauté the onion, garlic, bacon, and celery. Add bay leaves and rosemary and continue cooking 5 to 7 minutes. Lightly flour rabbit pieces and sear in skillet on all sides until browned.
2. Deglaze skillet with white wine and boil down. Once the wine is completely evaporated, add the broth. Reduce heat and simmer gently for 30 to 40 minutes. Season with salt and pepper to taste. Serve piping hot with polenta and sautéed spinach.

Source:
Recipe adapted from Je cuisine italien by Stefano Faita, published by Éditions du Trécarré.