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Prep   (45 min)
1. Cut up your RABBIT into serving pieces. Don't waste all that unrecoverable meat on the carcass, use the bony parts to make soup stock.
2. Heat Oil to 375°F/190°C and fry Rabbit pieces, turning frequently until lightly browned on all sides. Fry in small batches so the oil stays very hot, that way the outside will brown before the pieces loose too much moisture.
3. Peel POTATOES and cut into cubes about 1 inch on a side. Hold in cold water until needed.
4. Dice CELERY small. Pit OLIVES and cut in half. Drain Capers. Mix
5. Cap and seed BELL PEPPERS (Red or Green or both). Cut into short strips about 1/2 inch wide.
6. Crush GARLIC lightly.
7. Drain TOMATOES, reserving the juice.
Run   (50 min)
8. Heat 1/4 c Olive Oil (Pure or Extra V) over moderate heat and fry Garlic until aromatic, then stir in Tomatoes and fry stirring for about 2 minutes.
9. Stir in Celery mix and fry stirring often for about 5 minutes.
10. Stir in Potatoes and Bell Peppers until well mixed in. Fry, stirring now and then, for about 3 minutes.
11. Stir in Rabbit and then Vinegar. Fry over fairly high heat until vinegar is pretty much evaporated, then stir in Stock, Tomato Juice, Salt and Pepper. Simmer covered for 30 minutes or until rabbit and potatoes are tender, adding more stock if needed to keep it from drying out.
12. Check salt and seasoning. Serve warm.