Stewed Rabbit

1 Fryer rabbit - (abt 3 1/2 lbs); cut eighths, and fat removed
Salt; to taste
Freshly-ground black pepper; to taste
1/4 c Olive oil
1/4 lb Pancetta; cut small dice
2 Onions; chopped
3 Garlic cloves; smashed
2 c Washed; halved cremini mushrooms (if not available; use button mushrooms)
1/2 c Dry white wine
3 Pepperoncini; seeded, chopped
4 Tomatoes; peeled, seeded, and diced
3/4 c Chicken stock
4 Fresh thyme sprigs
2 Fresh oregano sprigs
2 tb Capers; rinsed

Season the rabbit well with salt and pepper. Heat the olive oil in a large saute pan. Fry the rabbit pieces in the oil over medium heat until they are nicely browned. Once browned, remove the pieces from the pan and keep in a warm place. Leave the oil in the pan. Brown the pancetta in the oil. Add the onion and cook for 4 minutes over medium heat. Add the garlic and saute for 2 minutes. Add the mushrooms and cook for 3 minutes, then add the wine. Cook the mixture until the wine is reduced by half. Add the pepperoncini, tomatoes, chicken stock, thyme and oregano. Place the rabbit pieces back in the pan and continue to simmer for 15 minutes. After 15 minutes, mix in the capers, spoon equal portions of the dish onto warm plates and serve immediately. This recipe yields 4 servings.

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