Conilo di Cacciatore (Hunter's Rabbit Stew)

INGREDIENTS
Whole Hare (Rabbit)
Olive Oil
Red, Yellow and/or Green Peppers
Onions
Button Mushrooms
Oregano
Chopped Tomatoes, canned or fresh
White Wine
Chicken Stock
Potatoes (Optional)

The name of this dish, is Hunter's Rabbit, perhaps because of the way the chicken is left on the bone, and, its a very easy dish to prepare at the end of a long day of hunting.

In a pan, heat some olive oil (not a lot) until hot.  Add your chopped onions and add your chicken parts.  Braise and turn the rabbit periodically.  Add a little more olive oil and add thinly sliced strips of red & yellow peppers and your potatoes (if you are using the potatoes)

After the rabbit is braised (skin browned on all sides) add some white wine to the rabbit, remember that the rabbit sauce will take on characteristics of the wine, so don't use jug wine, but don't use your best either.

Add sliced mushrooms to the pan with peppers.  

After the wine has started to bubble and thicken, add oregano to the rabbit and continue to turn chicken to cook.

Chop up whole or chopped canned tomatoes and add to the chicken, add the peppers and mushrooms to the rabbit pan
add chicken stock or water, simmer until the sauce thickens.  You can serve with rice or polenta, or my favorite, Italian or French bread.