Rabbit (or Pheasant) Cacciatore Wild Game Canning Recipe | The Canning Diva

Ingredients

• 3 tablespoons olive oil
• 8 cups cubed boneless, skinless rabbit, cut into 2-inch pieces
• 1 tablespoon dried oregano
• 1 tablespoon dried basil
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary, crushed
• 1 teaspoon coarse sea salt
• ½ teaspoon ground black pepper
• ½ cup red wine
• 4 cups diced tomatoes with juice
• 2 cups white mushrooms, trimmed and sliced
• 3 cups chopped sweet onion
• 3 cups tomato juice
• 1 large red bell pepper, chopped (1½ cups)
• 1 celery stalk, chopped (½ cup)
• 6 garlic cloves, minced
• ¾ cup tomato paste (6 ounces)
• 1 tablespoon granulated sugar