- One 2 1/4 lb rabbit, cut into 6 to 8 pieces
- Salt and freshly ground pepper
- 3 Tbsp fresh thyme leaves (or 1 Tbsp dried)
- 1 teaspoon fresh rosemary leaves (or 1/2 teaspoon dried)
- 1/4 cup all-purpose flour (Wondra flour works great)
- 2 Tbsp olive oil
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 2/3 cup chopped mushrooms
- 3 cups of chopped, very ripe tomatoes (or canned plum tomatoes)
- 2 red bell peppers, seeded, cut into 1-inch cubes
- 1 bay leaf
- 16 salt-cured olives, black or green, pitted
- Brown the rabbit pieces: Sprinkle the rabbit pieces generously with salt and pepper. Rub half of the thyme leaves into the pieces, then sprinkle with flour to lightly coat.
- Heat olive oil in a large skillet on medium high. Place the rabbit pieces in the pan in a single layer. Do not stir.
- Cook for 2-3 minutes on one side until lightly browned, then turn the pieces and brown on the other side for a minute or two more. Remove the rabbit pieces to a dish to set aside.
- Add onions, then garlic, bell pepper, mushrooms, rosemary, thyme: Reduce the heat to medium. Add onions to the pan, cook for 1 minute. Then add garlic, bell pepper, and mushrooms, cook for a couple minutes more. Add the rosemary and the remaining thyme.
- Add the rabbit back into the pan. Cover with chopped tomatoes and bay leaf.
- Reduce heat to medium low; cover the pan and cook for 35 minutes.
- Uncover the pan, add the olives.
- Boil off excess liquid: Increase heat to high and cook for several minutes to boil off excess moisture and reduce the sauce.
- When the liquid has reduced by half, check the seasoning, add salt or pepper to taste, remove from heat and serve.
- Serve with rice, pasta, or potatoes.