Italian Rabbit Cacciatore

Step 1: Prepare the Rabbit

• Begin by cutting the rabbit into pieces if not already done. Aim for uniform sizes to ensure even cooking.
• In a large bowl, mix 2 tablespoons of flour with a generous pinch of salt and pepper.
• Toss the rabbit pieces in the seasoned flour until they are fully coated, shaking off any excess. This flour will help create a golden crust and thicken the sauce later.

Step 2: Brown the Rabbit

• Heat 1 tablespoon of olive oil in a large, shallow pan over medium-high heat. Choose a pan with a wide surface area to allow for even browning.
• Add the rabbit pieces in batches (about 4-5 pieces at a time). Avoid overcrowding the pan to ensure proper browning.
• Cook each batch for about 3-4 minutes on one side until golden brown, then flip and brown the other side for another 3-4 minutes.
• Once browned, transfer the rabbit pieces to a plate and set aside. Repeat with remaining rabbit, adding more oil as needed.

Step 3: Sauté the Aromatics

• In the same pan, add the chopped onions and minced garlic. Use a wooden spoon to scrape up any browned bits left from the rabbit, as these will add depth of flavor.
• Lower the heat to medium and gently cook the onions and garlic for about 15 minutes, stirring occasionally. The goal is to soften the onions without browning them too much, allowing them to become translucent and fragrant.

Step 4: Add Fresh Herbs

• Once the onions are softened, stir in most of the chopped parsley, reserving a small amount for garnish.
• Cook for an additional 2-3 minutes, allowing the parsley to wilt and infuse the mixture with its flavor.

Step 5: Deglaze with Wine

• Return the browned rabbit pieces to the pan, ensuring they are nestled among the sautéed onions and garlic.
• Pour in 300ml of white wine, scraping the bottom of the pan again to release any remaining flavorful bits.
• Increase the heat to high and let the mixture bubble vigorously, reducing the wine by half (this should take about 5-7 minutes). The alcohol will cook off, leaving behind rich flavor.

Step 6: Incorporate Tomatoes

• Stir in the two cans of cherry tomatoes, including their juices. Ensure everything is well combined.
• If the rabbit pieces are not fully submerged in the liquid, add a splash of water (about 100-150ml) to cover them. This will help keep the rabbit moist during cooking.

Step 7: Simmer the Dish

• Cover the pan with a lid, reducing the heat to a gentle simmer. This will allow the rabbit to cook slowly and become tender.
• Simmer for about 40 minutes. Check occasionally to ensure it’s not cooking too fast; if the sauce thickens too much, add a bit more water as needed.
• After 40 minutes, test the rabbit for tenderness; it should be easily pulled apart with a fork. If it's still tough, continue simmering for an additional 10-15 minutes.

Step 8: Add Olives and Final Seasoning

• Once the rabbit is tender, add about 20 large green olives (pitted) to the pan. Stir gently to combine, then cover and simmer for another 5-10 minutes to heat the olives through.
• Taste the sauce and adjust the seasoning by adding a tablespoon of sugar to balance acidity, along with salt and freshly ground black pepper to taste.

Step 9: Serve

• When ready to serve, scatter the reserved chopped parsley over the top for a fresh finish.
• This dish pairs wonderfully with sides like creamy polenta, buttery mashed potatoes, or flat pasta such as tagliatelle. Serve immediately while hot, allowing everyone to savor the rich flavors. Enjoy your meal!