Rabbit Cacciatora Recipes

RABBIT CACCIATORA

Steps:

• Sprinkle the rabbit with salt and pepper. Heat a large Dutch oven over medium-high heat. Add the olive oil and the rabbit pieces (except for the belly), and sear on both sides until golden brown, about 4 minutes per side. Remove to a plate.
• Chop the rabbit belly finely. Add to the same pot and saute the rabbit bellies with the anchovies and garlic. Use your wooden spoon to break up the anchovies, and saute until the garlic is fragrant and the anchovies are melted. Add the carrots, onions and celery and saute until tender and just beginning to turn golden. Stir in the wine and cook until the sharp wine smell cooks away, about 5 minutes. Add the tomatoes and their juices along with the olives, and give a good stir.
• Add the rabbit to the pot, making sure the pieces are just covered by the tomatoes, and stir to coat with the sauce. Cover with a lid. Bring to a simmer and add the bay leaves. Simmer on low for 35 to 40 minutes. Serve sprinkled with chopped parsley.

RABBIT CACCIATORA

Steps:

• Place rabbit in bowl with enough water to cover. Add vinegar, salt and 1/2 teaspoon powdered cloves. Marinate for 2 hours. Drain and dry rabbit thoroughly. Cut rabbit into 6 pieces (2 haunches, 2 shoulders and saddle cut in 2).
• Heat enough butter in large skillet to coat bottom, then add olive oil. Add garlic and fry. Add rabbit pieces and brown. Season with salt and pepper.
• Add spring onions, green pepper and celery, stirring to combine all ingredients. Stir in parsley, remaining cloves, basil and bay leaf. Mix together tomato paste, wine and sherry. Add to pan and stir well. Season with salt and pepper. Cover and let simmer for 1 1/4 hours. When done, remove bay leaf and season again. Place in decorative casserole to serve.
• Cook carrots with sugar, butter and water until caramelized and add to casserole. Garnish with remaining parsley.

RABBIT CACCIATORE

Steps:

• Heat 4 tablespoons olive oil in skillet.
• Add garlic, onions and carrots, and cook for about 3 minutes.
• Add mushrooms and saute about 2 minutes.
• Add tomatoes and cook for 1 minutes.
• Add tomato sauce, wine oregano, sugar, water and pepper.
• Heat through.
• In a separate skillet, heat butter and remaining oil.
• Add rabbit and brown on both sides.
• Add rabbit to sauce mixture.
• Cover and simmer until rabbit is tender, about 35 minutes.
• Uncover and simmer until sauce is slightly thickened, about 5-10 minutes more.

RABBIT CACCIATORE

Steps:

• Heat oil in heavy large pot over high heat. Sprinkle rabbit with salt and pepper. Add rabbit to pot and sauté until browned on all sides, about 10 minutes. Add garlic; sauté 1 minute. Add tomatoes and wine. Bring to boil, scraping up any browned bits. Reduce heat to medium, cover and simmer until rabbit is cooked through, about 30 minutes.
• Using tongs, transfer rabbit pieces to plate. Add herbs to sauce in pot. Simmer until slightly reduced, about 5 minutes. Return rabbit to pot. Stir until heated through, about 3 minutes. Season with salt and pepper and serve.

RABBIT CACCIATORE

Steps:

• Toss the rabbit in the flour. Heat 1 tbsp olive oil in a large, shallow pan and brown the rabbit in 3 batches, adding another tbsp oil for each batch. Lift out all the rabbit onto a plate and set aside. Add the onions and garlic to the pan with the remaining oil, then gently cook for 15 mins until softened. Add most of the parsley and cook for a few mins more. Return the rabbit to the pan and pour in the wine. Turn up the heat and bubble the wine until half-reduced, then stir in the cherry tomatoes. If the rabbit isn't completely covered, add a splash of water.
• Cover the pan and simmer for 40 mins until the rabbit is tender - the timing can vary, but if it's still tough just continue to cook, adding more water if needed, and the meat will eventually start to come away from the bone. When the meat is ready, throw in the olives, cover and simmer for 5-10 mins more. Season with sugar, salt and pepper, then scatter with the remaining parsley to serve. Serve with polenta, mash or a buttery, flat pasta, such as tagliatelle