Ingredients 

2½-3lb. whole rabbits 

Coarse sea salt 

Coarse black pepper 

1¼ tsp. minced fresh rosemary (about half that amount if dried) 

Suet, Tallow, Avocado oil (or another neutral flavored fat source) 

½ large yellow onion, finely diced 

2 garlic cloves, minced 

2½ cupsChicken or Turkey Bone Broth 

2 tbsp. tomato paste 

1½ tsp. smoked paprika 

1¼ cup heavy cream 

1 roasted bell pepper, sliced into strips 

3 small tomatoes, sliced into thick wedges 

Fresh chopped parsley to garnish 

Also works with 

Turkey orChicken Leg Quarters 

Preparation 

Preheatan oven to275℉. 

Using a meat cleaver or boning knife, cut the rabbits into 5 serving pieces: the hind legs, front legs, and the loin. I keep the loin bone-in but cut off the ribs and thin flap of meat that covers the chest and belly. You can save that trim for stock. 

Season the meat with a sprinkle of salt, pepper, and about a teaspoon of rosemary. 

Preheat a Dutch oven or braising pan over medium-high heat. Add enough oil to coat the bottom and once hot, brown the rabbit until golden brown, about 2-3 minutes per side. Work in batches as needed and remove them from the pan and set aside. 

Drizzle in a little extra oil if the pan looks dry, then add the onion.Saute for a few minutes until soft and golden in color, then season with a pinch of salt and add the garlic. Cook thegarlic anadditional minute, or until fragrant. 

Pour in the chicken stock, scraping up browned bits from the bottom of the pan, and stir in the tomato paste, paprika, and ¼ teaspoon of rosemary until well blended.Bring to a boil and allow it to reduce slightly for about 3-5 minutes. Lastly, stir in the cream. Season with a pinch of salt and pepper. 

Return the rabbit quarters backto the pan and scatter the peppers and tomatoes across the top. Cover with a lid and transfer to the oven. 

Cook for about 2½ - 3½ hours, or until the meat is almost falling off the bone. Check it near the 2½ hour mark, and when you thinkit’s close to being done, remove the lid for the last 15-30 minutes ofcook time to reduce the sauce. 

Remove from the oven and once cool enough to taste, adjust seasonings if needed. Serve on a bed of grains, couscous, or rice with a sprinkle of parsley and some good bread to scoop up that sauce. 

Notes: 

* This is about 3 cottontails, 1-2 snowshoe hares or domestic fryers, or about 4 squirrels 

** You can roast the bell pepper yourself on top of a gas grill or under the broiler untilit's charred all the way around.You’ll need to remove the blackened skin as well as the pith and seeds. To savetime, use pre-roasted red bell peppers packed in jars in the pickle or tomato section at the grocery store.