RABBIADELLA

• 2-3 # of rabbit cut into serving pieces
• 3 TB of John Piconi EVOO
• 6 anchovies
• 1 small onion, cut into rounds
• 2 garlic cloves, peeled and halved
• 1/2 cup fennel, chopped coarsely
• 1 tsp fresh chopped oregano
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 1/2 cup John Piconi red wine vinegar
• 1/2 cup red wine
• 1 red and 1 green pepper cut into 1 " strips
• 1-2 cups beef or veal stock
• 1 tsp red pepper flakes (optional)

Heat EVOO in dutch oven over medium heat and saute anchovies until disintegrated.

Generously salt the rabbit pieces then saute pieces until brown. Set aside.

Add onions, fennel and peppers and saute for 3 minutes. Then add garlic and red pepper flakes if desired, cook until lightly brown.

Turn up heat and add red wine to deglaze the pan then and continue on high heat until the liquid is reduce by half. Add oregano, thyme and rosemary with red wine vinegar and rabbit pieces into the dutch oven.

Cover with beef stock until rabbit is half submerged. Bring liquid to boil and secure lid tightly. Simmer on low heat for one hour.

Taste the liquid and add salt as needed.

Remove lid and increase heat to boil until sauce is decreased by half (approximately 10-15 minutes). Remove sprigs of rosemary and thyme. Serve over polenta, risotto or potatoes.