Rabbit Cacciatore

Ingredients

• One 2 1/4 pound rabbit, cut into 6 to 8 pieces
• Salt and freshly ground pepper
• 3 tablespoons fresh thyme leaves
• 1 teaspoon fresh rosemary leaves
• 1/4 cup all-purpose flour
• 2 tablespoons extra virgin olive oil
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 2/3 cup chopped mushrooms
• 3 cups of chopped, very ripe tomatoes
• 2 red bell peppers, seeded, cut into 1-inch cubes
• 1 bay leaf
• 16 salt-cured olives, black or green, pitted

Directions

1. Before you get going, break the rabbit down into pieces, or ask your butcher to take care of it. Season the rabbit well with salt and pepper, massage in half of the thyme leaves, and dust the pieces with flour so they get a light coating.
2. Warm the olive oil in a large skillet over medium-high heat. Set the rabbit in the pan in a single layer, and resist the urge to move it around. Let it cook for 2-3 minutes on 1 side, just until it takes on a little color, then flip the pieces and give the second side 1 or 2 minutes more. Transfer the rabbit to a plate and keep it nearby.
3. Turn the heat down to medium. Add the onions to the skillet and cook for 1 minute. Stir in the garlic, bell pepper, and mushrooms, and let them cook for a couple minutes more. Add the rosemary and the rest of the thyme.
4. Return the rabbit to the skillet. Spoon the chopped tomatoes over the top and add the bay leaf. Lower the heat to medium-low, cover the pan, and cook for 35 minutes.
5. Take off the lid and stir in the olives.
6. Raise the heat to high and let the sauce bubble for several minutes, so the extra liquid cooks away and the sauce tightens up. Once the liquid has reduced by half, taste and adjust with salt or pepper as needed, then take the pan off the heat and serve.
7. Bring it to the table with rice, pasta, or potatoes.