Rabbit cacciatore

Dredge 900 g rabbit pieces in 16 g seasoned flour, coating evenly.

Heat 41 g olive oil in a large pot over medium-high heat and brown rabbit pieces on all sides, 8–10 minutes total. Remove and set aside.

In the same pot, cook 300 g diced onion over low heat in remaining oil until soft and translucent, about 5 minutes.