Rabbit Cacciatore

Steps

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1. 1
   Carefully clean the rabbit meat, removing excess fat from each piece. Inspect thoroughly to ensure all fat is trimmed.
   ▶ ≈0:23
2. 2
   Rinse the cleaned rabbit pieces and pat dry thoroughly with paper towels. The meat must be dry on both sides for proper browning.
   ▶ ≈3:24
3. 3
   Season the rabbit pieces lightly with salt and black pepper to taste.
   ▶ ≈4:24
4. 4
   Heat olive oil in a large pot or Dutch oven. Add the rabbit pieces and brown them well on both sides.
   ▶ ≈5:35
5. 5
   Remove the browned rabbit from the pot and set aside. In the same pot, add sliced onion and sauté until softened.
   ▶ ≈9:34
6. 6
   Add crushed garlic and cook until fragrant.
   ▶ ≈11:05
7. 7
   Add the quartered mushrooms and cook together with the onions. Season lightly with salt and black pepper.
   ▶ ≈11:31
8. 8
   Pour in the white wine and allow it to simmer briefly to reduce the alcohol and concentrate the flavors.
   ▶ ≈13:11
9. 9
   Return the browned rabbit pieces to the pot.
   ▶ ≈14:00
10. 10
    Add the peeled tomatoes and oregano. Add a little water if needed to ensure adequate cooking liquid.
    ▶ ≈15:05
11. 11
    Cover the pot and simmer on medium-low heat for about 10 minutes.
    ▶ ≈16:57
12. 12
    Add the cubed potatoes. Since potatoes cook faster than rabbit, they are added partway through the braising.
    ▶ ≈17:04
13. 13
    Continue simmering until the potatoes and rabbit are completely tender. Check that the meat easily separates from the bone to ensure it is fully cooked.
    ▶ ≈18:02
14. 14
    Taste and adjust seasoning as desired. Serve hot, optionally with bread to soak up the delicious sauce.
    ▶ ≈22:07