Ingredients
1
2 1/2-pound rabbit, cut into 8 pieces
6
tbsp extra-virgin olive oil
1
large red onion, thinly sliced
1
pound white-skinned potatoes, peeled, cut into 1-inch cubes
2
large tomatoes, chopped
1
1/4 cups sliced pitted brine-cured Sicilian green olives
2
celery stalks, thinly sliced
3
large garlic cloves, chopped
1/4
cup apple cider vinegar
Fresh Italian parsley sprigs
Directions
1.
Rinse rabbit and pat dry; sprinkle with salt and pepper. 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. Transfer rabbit to bowl. Reduce heat to medium. Add remaining 2 tablespoons oil to pot. Add onion; sauté 5 minutes. Mix in potatoes, bell peppers, tomatoes, olives, celery, capers, garlic, and thyme; cook 5 minutes. Mix in vinegar and 1/4 cup water. 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. Garnish with parsley and serve warm.
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