Mama Rachiele's Rabbit

by Mama Rachiele

Ask the butcher to cut the rabbit up for you and wash thouroughly.

Ingredients

• olive oil
• 1 whole rabbit
• 2 jalapenos
• 2 onions
• 2 celery
• 2 tbsp oregano
• 3 tbsp black pepper
• 1 bottle white wine
• salt

Recipe

NOTE: This is one of Dad's best friends (Sam) mother's rabbit.

1. Over medium high heat, heat a large stockpot and 1 inch of olive oil. Place the pieces of whole rabbit in it so they are half covered with oil. Add more oil to achieve this. The goal is to slightly brown the pieces of rabbit but you are not looking to brown the pieces like you would meat for stew. Turning the meat every 2 minutes. Do this in batches if necessary.
2. Once the meat has been slightly browned make sure all the meat is returned to the pan and add the diced jalapenos (seeds included), diced onions, diced celery, oregano and all of the black pepper. It might seam like a lot of pepper but it works trust Mama. Continue to cook for about 5 minutes until the veg are all allowed to soften slightly. Turning often.

NOTE: Mama’s Hint; If you like it spicy add 1-2 tablespoons of red chili flakes with the vegetables.

3. Once the vegetables are softened add 1 and a half cups of white wine and bring to a boil. Then turn down the heat so the liquid has rolling bubbles and place the lid on slightly a jar and continue to sauté until cooked and tender. This will take approximately an hour. Check the pot as it cooks and add more wine to the sauce to keep the rabbit covered. After about 15 minutes check the taste of the sauce and add salt to taste.

Enjoy!