This stew in the "hunter's style" is a classic dish of Italian-American cuisine with probable roots in game stews from the forested areas of northern Italy. In the U.S. we usually use chicken for this dish. However, I prefer rabbit. Squab is another possibility, and I have done it with pheasant once.
It is a long cooking dish, which benefits from freshening with parsley, basil or other fresh herbs at the end. I also like to finish the dish with high-quality balsamic vinegar at the table. It is a great dish made a day in advance and reheated. Some tasters, actually prefer it the second day.
Marinate cut up rabbit or fowl over night if possible, or at least for several hours. The "gamier" the meat, the longer you want to marinate it. I like to marinate in zip lock bags, squeezing out all the air and letting it sit in the refrigerator. If I only have a few hours, this method works especially well.
One possible marinade:
chopped fresh parsley
1 tablespoon rosemary chopped
2 chopped garlic cloves
a cup or more of white wine.
pepper
fresh lemon juice (optional) the acid will "cook" the proteins in the 
- meat so only use if you are going to marinate less than 2 hours.
Chop, or have your butcher chop the rabbit or fowl into large pieces. One rabbit should provide eight or ten pieces, depending on size. A chicken will yield about ten pieces, utilizing all the parts. I use even the back pieces, because the bones and dark meet provide depth to the sauce, though I usually discard these pieces before serving. Do not use only white meat. However, If you have white meat fanciers, you can add additional pieces of chicken breast. Always use pieces with bone and skin in tact.
In a small bowl, soak about 1 ounce of dried porcini mushrooms for about 20 minutes in cold tap water.
Lightly dip the meat pieces in all-purpose flour. Fry on both sides in nearly-smoking olive oil and a little butter, or a mixture of the butter, extra virgin olive oil and neutral tasting vegetable oil. Salt them and pepper them while they are still hot.. You want to get the pieces to achieve a good brownish color to enhance the look and taste of the final product. Once they are browned lightly, remove the meat pieces and place them on a plate lined with a paper towel to absorb excess fat. Next, remove some of the fat from the pan, but leave enough to saute onions. Use the onions and other veggies to deglaze the pan. Those brown bits from the chicken are a major source of flavor.
Chop one medium onion (the sweeter the better) into fairly large pieces (think quarter to half-dollar size) and saute them with a little salt until tender and they begin to caramelize. Did I say don't use a non-stick pan. Never use a non-stick pan, unless specifically called for. I like to use especially sweet onions like Maui, Vidalia or Walla Walla, when I can get them. Next add chopped carrots and celery to pan and continue to brown.
Next, saute to a caramalized state in extra virgin olive oil, about 1/2 pound of sliced mixed wild mushrooms, two chopped bell peppers of different colors and (optional) a handful of italian green beans. Now add the meat back to the pan. (I like to grill the peppers straight on the stove flame first until their skins blister. Then put them into a plastic or paper bag and let them sweat. Now you can remove their skins easily under the faucet. Dry them on a paper towel. They will be very sweet and caramelize nicely.) As the veggies get reasonably soft, add 10 parsley sprigs (leaves only) and a tablespoon of chopped rosemary and one clove of chopped garlic. You can add a little thyme and oregano at this point if you want. After the herbs cook for two minutes, add one tablespoon of tomato paste and stir through. Let this cook for 2 minutes or so before adding the chopped dried porcini that have been soaked. Also add the the soaking water, being careful to hold back any sand or grit that has accumulated.
Next we will add tomatoes. You can pulverize fresh tomatoes, used coarsley chopped tomatoes, or put canned Italian tomatoes through a food mill, depending on the texture you prefer. I like the canned tomatoes put through the food mill the best.
Next add a cup of good quality dry wine, white or red, and 1 cup of your homemade chicken broth, or other broth if you are a lazy SOB.
Let this concoction slowly simmer for at least 50 minutes covered (with a little room to let out moisture) on the stove top or in the oven at 350-degrees. Test a piece to see if it is tender, and the sauce to see if you like it's taste and consistency. You can take out the white meat if it is cooked and beginning to dry out. You can add more liquid if the sauce is too tight, or cook it longer if it is too loose or if the meat isn't yet tender. Note, you should test dark meat, since it takes longer to get tender.
When you got it where you want it, test for salt and pepper. Sprinkle with fresh basil and/or parsley and serve with polenta or rice. Pour on a few drops of great balsamic at the table. If you aren't paying at least $25 a bottle for the balsamic, don't bother using it in this dish.
