Sprinkle the rabbit with salt and pepper. Heat a large Dutch oven
over medium-high heat. Add the olive oil and the rabbit pieces (except for the belly), and sear
on both sides until golden brown, about 4 minutes per side. Remove to a plate.
belly finely. Add to the same pot and saute the rabbit bellies with the anchovies and garlic. Use your wooden spoon to break up the anchovies, and saute until the garlic is fragrant and the anchovies
are melted. Add the carrots
and saute until tender and just beginning to turn golden. Stir in the wine
and cook until the sharp wine smell cooks away, about 5 minutes. Add the tomatoes and their juices along with the olives
, and give a good stir.
Add the rabbit to the pot, making sure the pieces are just covered by the tomatoes
, and stir to coat with the sauce
. Cover with a lid. Bring to a simmer and add the bay leaves. Simmer
on low for 35 to 40 minutes. Serve sprinkled with chopped parsley.