Pat the rabbit pieces dry with paper towels and season them generously with salt and black pepper.
2
Heat the extra-virgin olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
3
Add the rabbit pieces to the pot in batches, ensuring not to overcrowd, and brown them well on all sides. This should take about 5-7 minutes per batch. Remove the browned rabbit from the pot and set aside.
