A delicious pan-fried rabbit alla cacciatora with bell peppers and olives, easy to prepare, scented with fresh herbs and cooked in white wine for a truly special flavor. If the rabbit is home-reared it’s even better. A typical Calabrian recipe, the rabbit alla cacciatora cooked in a pan with peppers and crushed olives that have a special taste and give this fine white meat an exquisite flavor. The perfect main course to make at Easter. As a girl I used to go pick grass for our rabbits; we had up to 200 of them, so rabbit was never missing from our table. Meat wasn’t eaten every day like now, but when it was, it was home produced — rabbits, chickens, turkeys, pigs, and also lambs and calves. That’s how I learned to appreciate good meat and to cook it. Rabbit has particularly flavorful meat and with lots of practice and the tips from my grandmother and my mother I learned to cook it in the best way to enhance the taste without making it too strong. I like to cook it with white wine as my mother taught me; the flavor becomes more delicate this way, delicious on its own, but with peppers and olives it becomes special. Try it yourself — I’m sure you’ll love it too.