onions thinly. Heat the oil in a frying-pan and fry the rabbit gently.
When it has changed color add the onions ad flour. Stir for a moment to
mix well and then moisten with the wine. Add salt, pepper and a little
rosemary, cover and cook gently for 50 minutes. Then add the olives and
cook for another 30 minutes. Adjust the seasoning and serve very hot
sprinkled with parsley.