Adapted from Mario Batali’s Coniglio ai Peperoni
1 pound rabbit, cut into smaller pieces
1 cup white wine vinegar, mixed with 1 cup of water
2 large onions, thinly sliced
1 red and 1 green bell pepper, cored, seeded, cut into eights
1 cup dry white wine
salt, pepper, olive oil
1. Marinate the rabbit pieces in vinegar-water mixture for about an hour, turning occasionally. Drain and dry with paper towels.
2. In a large Dutch oven, heat some olive oil over medium-high heat. Brown rabbit pieces on all sides, about 8 minutes per side. Transfer to a plate and set aside.
3. Reduce the heat to medium-low, add the onions and cook, stirring until limp and light golden. Add wine and bring to a simmer. Add back rabbit pieces and cover. Cook for about 30 minutes.
4. While the rabbit is cooking, heat some more olive oil in a sauté pan over medium-high heat. Cook peppers for about 15 minutes. Cover and stew gently until they wilt and start to brown, about another 15 minutes. Stir in the peppers and their juices into the pan with the rabbit pieces. Add salt and pepper to taste and continue to cook the rabbit for 30 more minutes or until tender. Add more wine or water to keep it from drying and sticking.