>> yes. the natural way. >> then, all you've got to do is hop in, catch one, and i'll spare you the rest. sylvia's little brother, agostino, runs the kitchen at il focolare. he's brilliant at bringing out the best flavors from the wild game here. he's worked at some of the finest restaurants in new york and london, but he came home to apply his skills to traditional rustic cooking. the last time i saw him, i ran into him on the streets of new york. >> yeah. this is funny. >> yeah. and he was in a bad way. no, i'm kidding. but that was a long time ago now, that was. but i love rabbit. i cook it at home a lot. and the thing about rabbit -- >> no, no, no, no. perche this rabbit is wild. okay. this is fine. we put olive oil. garlic. this style. after we start to put the rabbit, okay.