Coniglio ai Peperoni alla Calabrese

This simple rabbit recipe comes from the region of Calabria, the ‘toe’ of Italy’s famous boot shape. It is a long, slow-cooked dish flavoured with rich red wine and deliciously sweet red peppers. In Calabria the rabbit used would probably be wild as they are readily available in this region as throughout the rest of Italy, and therefore the meat would be quite gamey in flavour. Farmed rabbit, on the other hand, has a much milder taste. You can use either.