Sort ingredients
nmcconnery
QR Code
Listen
Pdf
Cut the rabbit into 4 to 6 pieces.
Cut the pancetta into lardons.
Finely slice the onion.
Measure and weigh the rest of the ingredients.
Heat the olive oil in a Dutch oven or small stock pot over medium heat, then add the rabbit pieces and lightly brown them on each side for 5 to 6 minutes.
Once browned, remove the rabbit pieces and set them aside on a plate.
Still on medium heat, add the pancetta lardons to the pot, stir, and cook for 2 minutes until lightly colored.
Then, add the sliced onions and garlic to the pot.
Adjust the heat to low and continue to cook the onions and pancetta for 5 to 6 minutes, stirring occasionally.
Pour in the vinegar and white wine, mix well, then add the tomato paste, olives, capers, and herbs.
Stir thoroughly, then return the rabbit pieces to the casserole and top up with water or stock until the liquid just about covers the meat.
Cover and let cook on low heat for at least an hour, stirring occasionally.
To serve, shred the meat and scatter it over pasta with some of the cooking juices, olives, bacon, and a smattering of Parmesan.
Alternatively, serve it as is with a side of potato purée.