Cut the rabbit into 8 pieces. Wash the meat and pat dry. Rub with salt and pepper. Heat the oil in a large frying pan. Fry the rabbit parts in the oil for 8-10 minutes, turning them several times until golden brown. Boil up about 1/2 l water.
Peel and finely dice the onions and garlic. Clean, wash and cut the celery into pieces. Carve tomatoes crosswise and put them briefly in boiling water. Remove, quench briefly and peel the skin. Chop the tomatoes
Take out the rabbits. Sauté onions, garlic and celery in the frying fat. Add meat again. Deglaze with wine and stock, bring to the boil. Wash the thyme, pluck the leaves from the stalks. Add to meat with tomatoes and bay leaf
Mix everything well and braise the rabbit covered for about 45 minutes. Season the sauce to taste with salt, pepper and nutmeg. Wash and chop the parsley and sprinkle over the rabbit. Serve with fresh farmhouse bread or roast potatoes