Rabbit Cacciatore

Ingredients

• 2.3 pound rabbit cut into 6 to 8 pieces
• 4 servings salt and pepper freshly ground
• 3 tablespoons thyme leaves dried fresh (or 1 Tbsp )
• 1 teaspoon rosemary leaves dried fresh (or)
• 0.3 cup flour all-purpose (Wondra flour works great)
• 2 tablespoons olive oil extra virgin 
• 0.5 cup onion chopped
• 2 cloves garlic minced
• 0.7 cup mushrooms chopped
• 3 cups tomatoes canned very ripe chopped (or plum tomatoes)
• 2  bell peppers red seeded cut into 1-inch cubes
• 1  bay leaf 
• 16  salt-cured olives green black pitted

Equipment

• frying pan

Directions

1. Before you start, cut the rabbit into pieces, or have your butcher do it for you. Hank Shaw has an excellent guide here: How to
2. Cut up a Rabbit.
3. Sprinkle the rabbit pieces generously with salt and pepper. Rub half of the thyme leaves into the pieces, then sprinkle with flour to lightly coat.
4. Heat olive oil in a large skillet on medium high.
5. Place the rabbit pieces in the pan in a single layer. Do not stir.
6. Cook for 2-3 minutes on one side until lightly browned, then turn the pieces and brown on the other side for a minute or two more.
7. Remove the rabbit pieces to a dish to set aside.
8. Add onions, then garlic, bell pepper, mushrooms, rosemary, thyme: Reduce the heat to medium.
9. Add onions to the pan, cook for 1 minute. Then add garlic, bell pepper, and mushrooms, cook for a couple minutes more.
10. Add the rosemary and the remaining thyme.
11. Add the rabbit back into the pan. Cover with chopped tomatoes and bay leaf.
12. Reduce heat to medium low; cover the pan and cook for 35 minutes.
13. Uncover the pan, add the olives.
14. Boil off excess liquid: Increase heat to high and cook for several minutes to boil off excess moisture and reduce the sauce.
15. When the liquid has reduced by half, check the seasoning, add salt or pepper to taste, remove from heat and serve.
16. Serve with rice, pasta, or potatoes.