Instructions: Rinse rabbit and pat dry; sprinkle with salt and pepper. Heat 4 tablespoons oil in heavy large pot over medium-high heat. Working in batches, add rabbit to pot and brown, turning often, about 8 minutes per batch. Transfer rabbit to bowl.

Reduce heat to medium. Add remaining 2 tablespoons oil to pot. Add onion; saute 5 minutes. Mix in potatoes, bell peppers, tomatoes, olives, celery, capers, garlic, and thyme; cook 5 minutes. Mix in vinegar and 1/4 cup water. Add rabbit. Cover, reduce heat to medium-low and simmer 10 minutes.

Spoon some of vegetable mixture over rabbit. Cover and simmer until rabbit is tender, stirring occasionally and adding more water by 1/4 cupfuls if mixture is dry, about 30 minutes. Season with salt and pepper.

Spoon vegetables into large dish. Top with rabbit. Garnish with parsley and serve warm.

This recipe yields 4 servings.

Comments: A 3 1/2-pound chicken works well, too, in this dish from Syracuse.

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