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1
Cut the rabbit into pieces and season with salt and black pepper. Optionally, lightly dust with flour.
2
Heat butter and olive oil in a large cast iron pan over medium heat. Brown the rabbit pieces on all sides until lightly golden, then set aside.
3
In the same pan, brown the smoked bacon for a few minutes, then add garlic and onion. Cook gently over medium heat until the onions begin to caramelize, about 10 minutes.
4
Deglaze the pan with vegetable stock or water to lift the flavorful browned bits from the bottom. Add tomato paste, capers, and olives, and stir to combine.
5
Pour in the white wine and bring to a boil over higher heat to allow the sauce to concentrate and develop color.
6
Return the browned rabbit pieces to the pan along with the carcass to add depth and richness to the dish.
7
Add rosemary and parsley just before the mixture comes to a gentle simmer. Cover the pan tightly and braise over very low heat for 45 minutes to over an hour, depending on whether the rabbit is farmed or wild. The meat should become so tender it nearly falls from the bone.
8
Check the doneness of the rabbit after 35-40 minutes. If the meat is still tough, continue cooking until it shreds easily and falls away from the bone.
9
Taste and adjust seasoning as needed. The braised rabbit should have a rich gamey flavor balanced by the olives, capers, and white wine. Serve as a main dish on its own, or toss with fresh pasta for a complete meal.
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