Ingredients:

  • 2 lbs rabbit, cut into pieces
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 carrots, sliced
  • 2 celery stalks, chopped
  • 8 oz mixed mushrooms, sliced
  • 1 cup dry white wine
  • 2 cups chicken or vegetable broth
  • 1 can diced tomatoes
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • Salt and pepper to taste
  • Fresh parsley, chopped for garnish

Instructions:

  1. Pat the rabbit pieces dry and season with salt and pepper.
  2. Heat olive oil in a Dutch oven over medium heat. Add diced onion and sauté until translucent (about 5 minutes). Stir in minced garlic and cook for an additional minute.
  3. Add rabbit pieces to the pot, browning on all sides (approximately 10 minutes).
  4. Stir in carrots, celery, and mushrooms. Pour in white wine, scraping the bottom of the pot to release any browned bits. Simmer for 5 minutes to reduce the wine slightly.
  5. Add broth, diced tomatoes, oregano, thyme, and bay leaf. Bring to a gentle boil, then reduce heat and cover. Simmer for 1 hour, stirring occasionally.
  6. Taste and adjust seasoning with salt and pepper. Remove bay leaf before serving.
  7. Ladle into bowls and garnish with fresh parsley.