Hunter's Style Rabbit

Pat the Rabbit pieces dry with paper towels. Season the Rabbit pieces generously with Salt and Black pepper, then dredge them lightly in 00 flour, shaking off any excess.

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

Add the floured Rabbit pieces to the pot and brown them on all sides until golden, working in batches if necessary to avoid overcrowding. Remove the browned Rabbit and set aside.