Rabbit Cacciatore

paired with Hedges 2017 Single Vineyard Limited Merlot

Serve on crostini as an appetizer or over your favorite pasta or mashed potatoes for a main course. You can substitute chicken thighs if rabbit isn't available.

3 T olive oil

3 lbs rabbit legs and arms

6 garlic cloves

1 ½ lb tomatoes, rough chopped

1 ⅓ c white wine

3 T fresh thyme

2 T fresh oregano

½ c green olives, quartered

Salt & pepper

Heat oil in a large pot over high heat. Sprinkle rabbit with salt and pepper on both sides. Add rabbit to the pot and allow to brown on both sides. You want a golden sear on both sides of the meat, so try not to move them around for at least 3 or 4 minutes after setting them down or turning. Turn heat down to medium, add garlic, and saute for about a minute. Add the tomatoes and wine and bring the mixture to a boil scraping down the bottom of the pan to remove any browned bits. Reduce heat to low, cover, and cook for about 45 minutes or until rabbit is cooked through and tender (if you are using chicken thighs this will be a longer cooking time). Remove the rabbit from the pot and place it on a plate**. Add the herbs and olives to the sauce and simmer on medium until it has reduced slightly, 5 to 10 minutes. Season with salt and pepper to your taste. Add the rabbit back to the pot and stir for a few minutes to reheat it. Serve immediately.

**If you are making this to serve on a crostini as an appetizer, or if you’d like it as a sauce over pasta - shred your rabbit and remove all the bones before placing it back in the sauce.