Cut the rabbit into pieces and place in a pot of water with the half lemon. Bring to the boil and cook for 10 minutes. Drain, then brown in a skillet with plenty of olive oil “U’ Gustu Miu”.
Sauté the onion, add the carrots, pitted olives, garlic, diced celery and capers. Place a lid on the pan halfway through cooking, then add the rabbit and cook for a further 15 mins, with the pan covered.
When cooked, add the vinegar and mint, uncover the pan and cook slowly for 5 minutes over a low heat until the vinegar has evaporated. Add salt and pepper to taste.