Braised Rabbit with Olives

Ingredients

• 0.3 cup apple cider vinegar 
• 3  bell pepper sliced
• 0.3 cup capers drained
• 2  celery stalks thinly sliced
• 3 large garlic clove chopped
• 1.3 cups oil-cured olives green pitted sliced
• 6 tablespoons olive oil extra virgin extra-virgin
• 4 servings parsley fresh italian
• 2.5 pound dressed rabbit cut into 8 pieces
• 1 large onion red thinly sliced
• 3  thyme sprigs fresh
• 2 large tomatoes chopped
• 0.3 cup water ()
• 1 pound potatoes peeled cut into 1-inch cubes

Equipment

• bowl
• pot

Directions

1. Rinse rabbit and pat dry; sprinkle with salt and pepper.
2. Heat 4 tablespoons oil in heavy large pot over medium-high heat. Working in batches, add rabbit to pot and brown, turning often, about 8 minutes per batch.
3. Transfer rabbit to bowl. Reduce heat to medium.
4. Add remaining 2 tablespoons oil to pot.
5. Add onion; sauté 5 minutes.
6. Mix in potatoes, bell peppers, tomatoes, olives, celery, capers, garlic, and thyme; cook 5 minutes.
7. Mix in vinegar and 1/4 cup water.
8. Add rabbit. Cover, reduce heat to medium-low and simmer 10 minutes. Spoon some of vegetable mixture over rabbit. Cover and simmer until rabbit is tender, stirring occasionally and adding more water by 1/4 cupfuls if mixture is dry, about 30 minutes. Season with salt and pepper. Spoon vegetables into large dish. Top with rabbit.
9. Garnish with parsley and serve warm.