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1
Place the rabbit pieces in a bowl, add the vinegar-water mixture, and marinate for 1 hour, turning occasionally.
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2
Drain and dry thoroughly with paper towels.
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3
In a 10- to 12-inch saute pan, heat 3 tablespoons of the olive oil over medium-high heat until almost smoking.
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4
Add the rabbit pieces, in batches to avoid crowding, and brown, turning once, on both sides, 5 to 7 minutes per side.
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5
Transfer to a plate and set aside.
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6
Reduce the heat to medium-low, add the onions, and cook, stirring, until limp and light golden.
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7
Add the wine and bring to a simmer, then add the rabbit pieces, nestling them among the onions.
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8
Cover and cook for 30 minutes.
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9
While the rabbit is cooking, heat the remaining 3 tablespoons olive oil in another large saute pan over medium-low heat.
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10
Add the peppers and cook for 15 minutes.
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11
Cover and continue to gently stew until thoroughly wilted and starting to brown, about 15 minutes longer.
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12
Stir the peppers and their juices into the pan with the rabbit.
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13
Add salt and pepper to taste and cook until the rabbit is very tender, about 30 minutes longer.
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14
Check the amount of liquid in the pan after 15 minutesthere should be a small amount of rather syrupy oil in the bottom of the pan, just enough to keep the meat and vegetables from burning; add a little more wine, or water or stock if necessary to prevent sticking.
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15
Serve immediately.
