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Rabbit Cacciatore

From Statesboro Market2Go

<p>This savory rabbit recipe is made even better by the fresh vegetables and herbs available from the market! Please consider leaving a picture or comment if you decide to try this recipe!</p>
Source: (Entered by Ariana Giddens)
Serves: 4-5

1 2 1/4 pound Rabbit (cut into 6 to 8 pieces)
Salt & pepper
3 tablespoons Fresh thyme (divided)
1 teaspoon Fresh rosemary
1/4 cup All purpose flour
2 tablespoons Extra virgin olive oil
1/2 cup Onion (chopped)
2 cloves Garlic (minced)
2/3 cup Mushrooms (chopped)
3 cups Very ripe tomatoes (chopped)
2 Bell peppers (seeded, cut into cubes)
1 Bay leaf
16 Salt cured olives (pitted)
Rice for serving
OR pasta
OR potatoes

Step by Step Instructions
  1. Cut the rabbit meat into pieces. Sprinkle the meat liberally with salt & pepper, rub half of the thyme leaves onto the pieces, then sprinkle the flour onto the meat until lightly coated.
  2. Heat the oil in a large skillet over medium high heat and add the meat in a single layer. Do not stir or stack the meat. Cook for 2 to 3 minutes on each side. Remove the meat from the oil and set it aside after browning.
  3. Reduce the heat to medium, then add the onions and cook for 1 minute. Add the garlic, bell pepper, and mushroom and cook for a few additional minutes before adding the rosemary & remaining thyme. Return the rabbit to the pan and add cover the mixture with tomatoes and bay leaf. Set heat to low, cover the pan, and cook for 35 minutes.
  4. Uncover the pan and add the olives. Turn heat to high to boil off any excess liquid. Season to taste once liquid has reduced by half, then remove from heat and serve with rice, pasta, or potatoes.