Conejo a la Cazadora (Spanish Braised Rabbit)

Ingredients

• •1 whole rabbit (2-3 lbs), cut into pieces
• •3 tablespoons olive oil
• •1 medium onion, chopped
• •4 cloves garlic, minced
• •8 oz mushrooms, sliced
• •1 cup dry white wine
• •1 cup chicken broth
• •1/2 cup green olives, pitted
• •2 bay leaves
• •1 teaspoon dried thyme
• •to taste Salt and pepper

Directions

1. 1Heat olive oil in a large braising pot over medium-high heat. Season rabbit pieces with salt and pepper, then brown on all sides for 8-10 minutes. Remove and set aside.
2. 2In the same pot, sauté onion and garlic until softened, about 3 minutes. Add mushrooms and cook for 5 minutes until golden.
3. 3Pour in white wine, scraping up any browned bits from the bottom. Add chicken broth, bay leaves, and thyme.
4. 4Return rabbit pieces to the pot and bring to a simmer. Cover and braise for 45-50 minutes until rabbit is very tender.
5. 5Stir in green olives and cook uncovered for 5 more minutes. Taste and adjust seasoning with salt and pepper.
6. 6Transfer rabbit to a serving platter and spoon sauce with mushrooms and olives over top. Serve hot with crusty bread or rice.

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