Rabbit Caccitore 1 fryer rabbit, cut up 3 tbps. vegetable oil 1 large onion, chopped 3cloves garlic, minced 1stalk celery, chopped 1can of tomato sauce 1can of stewed tomatoes 1green bell pepper, chopped 1 tsp. salt 1/4 tsp.freshly ground pepper 1/2 tsp.dried oregano 1/2 c. dry red wine

Heat oil in heavy skillet, sauté rabbit until brown. Add onion and garlic
and brown lightly. Add celery, tomato sauce, tomatoes (undrained)
and seasoning, simmer slowly for 1 hour. Add wine 5 minutes before serving.

Serve over pasta, lingune is our favorite with this dish

Rabbit Bourguignon

4 legs of Rabbit, front and back
3/4 c. red wine
1 bay leaf 
4 peppercorns
1/4 c. all-purpose flour
4 slices bacon cut up
1 cup chicken stock, or rabbit stock
2 c.mushrooms, sliced
1 medium onion, chopped
1 clove garlic, crushed
1 tsp. dried parsley
1 tsp.dried thyme
1 tbsp. softened butter
1/4 c. all-purpose flour
1 c. red wine 

In a 3 Litre casserole dish or bowl, combine rabbit, wine, bay leaf
and peppercorns. Marinate in refrigerator for 2 or 3 hours or overnight.
Strain rabbit and reserve marinade. Measure 1 cup flour onto large plate,
and lightly coat rabbit pieces in flour.

In a 3 Litre heavy saucepan or dutch oven, cook bacon over medium
high heat, until crisp. Remove bacon with a slotted spoon and set aside.
Drain off all but 2 tbsp fat. Add rabbit pieces to fat in saucepan
and brown on both sides, about 10 minutes. Add wine marinade to
saucepan with remaining ingredients, except butter and  flour.
Stir well to lift any brown bits from bottom of pan. Cover and bring to
boil. Reduce heat to simmer and continue cooking for 30 to 40 minutes.