Procedure:

Brown the rabbit. Wash the rabbit pieces, dry them, and arrange them in a colander infarinali. Shake to remove excess flour. Heats 3-4 tablespoons oil in a large saucepan and brown the rabbit pieces over medium heat for 2-3 minutes. Sprinkle with white wine (Vernaccia), let it almost completely evaporates and drips the rabbit.

Continue cooking. Lower the heat to low, combine the sliced ​​onions to the pan and make them not too finely dry for 3-4 minutes. Gather the pieces of rabbit in the pan, close the lid and continue cooking for about 40 minutes, spraying occasionally with a few tablespoons of broth or wine.

Complete and serve. Uncover the pan, adjust the rabbit with salt and pepper, add the black olives and continue cooking for another 20 minutes. Meanwhile, a small bowl whisk the eggs with a filtered juice of the lemon, 1 tablespoon of chopped parsley and a pinch of salt and pepper. Turn off the heat under the pan, pour the egg mixture and lemon juice, stir, let sit for 1-2 minutes and serve.