Serves: 4
Total Calories: 197

1 rabbit (2 1/2 to 3 pounds), cut into 8 pieces
1/4 cup olive oil
3 cloves garlic, chopped
1 cup pitted green olives, rinsed and drained
2 red bell peppers, cut into thin strips
1 tablespoon capers, rinsed
pinch of oregano
salt and freshly ground black pepper
2 tablespoons white wine vinegar
1/2 cup water

1 Rinse the rabbit pieces and pat dry with paper towels.

2 In a large skillet, heat the oil over medium heat. Add the rabbit and brown the pieces well on all sides, about 15 minutes. Transfer the rabbit pieces to a plate.

3 Add the garlic to the skillet and cook 1 minute. Add the olives, pepper, capers, and oregano. Cook, stirring 2 minutes.

4 Return the rabbit to the pan. Season with salt and pepper to taste. Add the vinegar and water and bring to a simmer. Reduce the heat to low. Cover and cook, turning the rabbit occasionally, until the rabbit is tender when pierced with a fork, about 30 minutes. Add a little water if the liquid evaporates. Transfer to a serving platter and serve hot.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 197
Calories from Fat: 120

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