|1/4||cup vegetable oil|
|1||rabbit (2 pounds), cut into quarters|
|1||large onion, sliced|
|3||Italian longhorn peppers or green bell peppers|
|3/4||cup white vinegar|
|2||cups chicken stock|
|3||tablespoons chopped fresh oregano|
|Salt and black pepper, to taste|
|1/4||cup olive oil (optional)|
2. In a Dutch oven, heat the oil over medium heat. Add rabbit and brown it on all sides. Remove the rabbit from the pan. Add the onion and longhorn or bell peppers. Cook, stirring often, for 2 to 4 minutes or until the peppers are tender.
3. Pour the vinegar into the pan. Sprinkle with sugar and bring to a boil, stirring, until the sugar dissolves.
4. Add the stock, oregano, salt, and black pepper. Bring to a boil. Return rabbit to the pot, remove from the heat, and cover with a lid. Transfer to the oven.
5. Cook the rabbit for 1 hour or until the meat is very tender when tested with a fork. Drizzle with oil, if you like.