Braised rabbit

Pat the pieces of Rabbit dry with paper towels and season generously with Salt and Black pepper.

In a large, heavy-bottomed pot or Dutch oven, heat the Extra-virgin olive oil over medium-high heat. Add the Pancetta and cook until crispy and golden, about 5-7 minutes. Remove the Pancetta with a slotted spoon and set aside, leaving the rendered fat in the pot.

Add the seasoned Rabbit pieces to the pot and brown them on all sides until golden, working in batches if necessary to avoid overcrowding. This will take about 8-10 minutes. Remove the browned Rabbit and set aside.