Olive oil into the hot pan and add the rabbit and fry it till it begins to brown. Add the onions and mix all together, add salt and pepper.
Add the white wine till it almost cover the rabbit, add the liver and kidney (to enrich the flavors). The lid goes on for about 20-30 minutes till the rabbit starting to tender and till the wine begins to evaporate, than add a little bit more wine and repeat the process till you end up with a rich stock.
When the stock is nicely reduced we add a tablespoon of cappers and the parsley.

“… another modest masterpiece!”