-
1
Place the rabbit pieces in a bowl with the wine-water mixture and marinate for 1 hour.
-
2
Then drain and dry thoroughly with paper towels.
-
3
In a pan large enough to hold all the ingredients, heat 3 tablespoons of the olive oil over medium-high heat.
-
4
Add the rabbit pieces and brown on both sides, about 5 to 7 minutes per side.
-
5
As they brown, remove the pieces and set aside.
-
6
When the rabbit is done, lower the heat to medium-low and stir the onion slices into the pan.
-
7
Cook until the onion is limp and golden, but don't let it brown.
-
8
Add the wine to the pan, bring to a simmer, then add the rabbit pieces, nestling them among the onions, and cook, covered, for about 30 minutes.
-
9
Put the remaining 3 tablespoons of oil in a separate frying pan and over medium-low heat gently simmer the pepper slices until they are thoroughly wilted and starting to brown; about 15 minutes uncovered and 15 minutes covered.
-
10
Stir the peppers and their juices into the pan with the rabbit, add salt and pepper, to taste, and cook together for an additional 30 minutes.
-
11
Check the amount of liquid in the pan after 15 minutes, there should be a small amount of syrupy oil in the bottom of the pan, enough to keep the meat and vegetables from burning.
-
12
Add a little more white wine, water, or broth if necessary to prevent sticking.
-
13
Serve immediately.
