Instructions: Lightly brown rabbit in a large, heavy skillet (make sure it has a tight-fitting cover; you will need it later), for about 3 minutes on each side. Remove rabbit; add onion, green pepper and garlic. Saute 3 minutes. Add remaining ingredients, stir well, and replace rabbit. Cover and simmer about 1 hour. Serve over hot buttered linguine with a crusty loaf of garlic bread.

This recipe yields 6 servings.

Comments: A traditional Italian dish, cacciatore is usually offered in restaurants with chicken or veal. It evolved, however, around game ("cacciatore" actually means "hunter"). This is a great recipe for almost any game, but I find it particularly well-suited to cottontail rabbits and snowshoe hares.

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