1. Start by patting the rabbit pieces dry with paper towels. Season generously with salt and pepper. This step reminds me of how Mama Lou believed seasoning early brings out the best flavors.
2. Heat olive oil in a large, heavy-bottomed pot over medium-high heat. Once hot, add the rabbit pieces in batches, browning on all sides. This should take about 5-7 minutes per batch. Transfer the browned pieces to a plate.
3. Lower the heat to medium. Add the chopped onion, carrots, celery, and mushrooms to the pot. Sauté until softened and fragrant, about 8 minutes. The aroma here always brings me back to those afternoons with Ouma, who loved chopping veggies while singing old folk songs.
4. Add the minced garlic, thyme, bay leaves, smoked paprika, and cayenne pepper (if using). Stir for about 1 minute until the spices bloom in the heat.
5. Pour in the white wine or apple cider to deglaze the pot, scraping up any browned bits from the bottom. Let it simmer for 3-4 minutes, allowing the alcohol to cook off and the liquid to reduce slightly.
6. Return the rabbit pieces to the pot. Stir in the tomato paste and chicken broth, ensuring the meat is mostly submerged.
7. Bring the mixture to a gentle boil, then reduce the heat to low. Cover and let it simmer for 1 to 1.5 hours, or until the rabbit is tender and the sauce has thickened. Mama Lou always said patience is the secret ingredient—good things take time.
8. Before serving, taste and adjust the seasoning with salt and pepper. Remove the bay leaves.
9. Garnish with freshly chopped parsley for a pop of color and freshness.

Every time I make this, I think about Mama Lou’s advice: “Let the food tell a story.” In this dish, it’s a tale of slow-cooked love and shared moments around the table.