• Cleaning and Cutting: If your rabbit hasn’t already been cleaned and cut into pieces, you’ll need to do this first. Use a sharp knife to ensure clean cuts, and try to keep the pieces uniform in size for even cooking.
• Rinsing: Rinse the rabbit pieces under cold water and pat them dry with paper towels. This step is crucial for removing any residual blood or bone fragments.

• Vegetables: Dice the white onion finely to ensure it melds into the sauce without overpowering it. Mince the garlic cloves finely so their flavor disperses throughout the stew.
• Tomatoes: Fresh tomatoes should be minced finely. If the skin is tough, consider blanching and peeling them for a smoother sauce.
• Herbs and Seasonings: Measure out your dried herbs (thyme, basil, oregano) and have your bay leaves ready. This will streamline the cooking process.

• Browning the Rabbit: Use a heavy-bottomed pot or Dutch oven to brown the rabbit pieces in olive oil over medium-high heat. This step adds depth of flavor through caramelization.
• Sautéing Aromatics: After removing the rabbit, sauté the onion and garlic in the same pot until translucent. Avoid burning the garlic, as it will introduce bitterness.
• Deglazing: Add the red wine vinegar to the pot to deglaze it, scraping up any browned bits from the bottom. This will add a rich layer of flavor to the stew

• Combining Ingredients: After deglazing, add the rabbit back into the pot along with the tomatoes, tomato paste, lemon juice, herbs, and seasoning. Cover with three cups of water.
• Cooking Time: Bring the stew to a boil, then reduce the heat to a low simmer. Cover and let it cook slowly, making the rabbit tender and the flavors meld. This could take 1-2 hours, depending on the size of the rabbit pieces.
• Seasoning Adjustments: Taste the stew periodically and adjust the seasoning with salt, black pepper, and more herbs, if necessary.

• Resting: Let the stew sit for a few minutes off the heat before serving. This allows the flavors to settle and the sauce to thicken slightly.
• Accompaniments: Serve your Italian-style rabbit Stew with a side of crusty bread polenta or with pasta to soak up the delicious sauce.

• Rabbit Preparation: If you’re new to cooking rabbit, remember that it’s a lean meat, so it’s important not to rush the cooking process. Slow and gentle simmering ensures the meat stays tender.
• Herb Alternatives: Feel free to adjust the herb quantities based on your taste preferences or substitute fresh herbs if available, using a general ratio of 1 teaspoon dried for one tablespoon fresh.
• Sauce Consistency: If the stew is too thin for your liking towards the end of cooking, you can remove the lid and increase the heat slightly to reduce the sauce. Alternatively, if it’s too thick, add more water or broth to reach your desired consistency.

Enjoy the process of making this Italian Style Rabbit Stew, and don’t hesitate to put your twist on it!