1 rabbit, about 3 1/2 pounds
1 1/2 teaspoons coarse sea salt, plus more to taste
1/3 cup plus 2 teaspoons extra-virgin olive oil
5 or 6 plump garlic cloves, peeled and smashed
8 or 9 fresh sage leaves
3 sprigs fresh rosemary
1/4 cup oil-packed oil-packed sun-dried tomatoes,
halved, drained and dried
4 large shallots, peeled and sliced in half
(about 4 ounces)
1 1/2 teaspoons tomato paste
3 or 4 pickled hot cherry peppers, drained, seeded,
and quartered
1 1/2 tablespoons red wine vinegar
3/4 cup white wine
3 large bell peppers, red and yellow (1 1/2 pounds),
cored, seeded, and cut into 1-inch pieces
1 cup or more of hot Turkey Broth or Simple Vegetable
Broth or other light stock

Toss the cut up (8 pieces) rabbit in 1 1/2 teaspoons of salt.

Pour 1/3 cup olive oil into braising pan, swirling around, and
set over medium heat. Lay in the meatiest rabbit pieces, close
together and in one layer, tucking the remaining pieces (like the
rib pieces) on top.

Cook, without turning, to let the meat carmelize slowly, and
scatter the rosemary, garlic, and sage leaves on top. After 6
or 7 minutes, or whenever the rabbit pieces are opaque and
lightly browned, turn them over and move them around. Brown
gently now for 10 minutes or so, turning again to let the
seasonings tumble in between.

Scatter the sun-dried tomatoes over the rabbit pieces, turning
them again so the tomatoes tumble to the bottom. Clear a
space and drop in the shallots; cook them in the hot spot for
a minute or two, then tumble them in with the rabbit pieces.
Clear another spot, drop in the tomato paste, toast it for a
minute, then turn and move the pieces around in the pan, thus
distributing the tomato paste.

The rabbit should be browned all over by now; if not, turn any
pale sides to the bottom. Drop the cherry pepper pieces in hot
spots and toast them for a minute.

Turn the heat up a bit, and pour the vinegar into the pan in
several clear places; let it steam and sizzle, then pour the white
wine all around. Turn the rabbit pieces as the wine heats and
starts to cook off.

Now scatter the bell-pepper pieces into the pan and continue to
cook, turning occasionally and maintaining the heat so the juices
in the pan are gently sizzling and evaporating and light browning
continues.

After 12 minutes or so, when the pepper pieces have softened and
the rabbit has carmelized more and the pan bottom is nearly dry,
drizzle over another tablespoon or two of the olive oil and turn the
pieces. Pour in a cup of the hot broth and stir it in with the seasonings,
scraping the bottom to dissolve any glaze.

Covered Cooking and Serving:

When the broth is simmering, cover and cook about 15 minutes,
then sprinkle on another 1/4 to 1/2 teaspoon of salt. Turn everything
again, stirring to deglaze.

Cover and cook a final 10 to 15 minutes, or until juices and broth
have concentrated into a thick sauce, enough to cover rabbit, and
the meat is tender. If there is not enough broth, add more a few
tablespoons at a time, heat and stir to blend.

Remove the pan from the heat. Serve right away, or cover the pan
to keep the rabbit warm. If it has cooled or the sauce thickens, reheat
gently with small amounts of broth to refresh and moisten. Taste for
seasonings before serving.