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Duration
2.5 hours
Serves
4
Chef’s notes
Although cacciatore is most often prepared with chicken today, it’s an apt recipe for rabbit. After all, “cacciatore” does mean “hunter” in Italian. This tomato-based stew is delicious over polenta, rice, or couscous.
You might see other cacciatore recipes that include the addition of olives and/or mushrooms. You can certainly add these ingredients if you like, but I prefer a simple tomato gravy.
One tasty ingredient that I have discovered recently is Trader Joe’s Italian-style Soffrito Seasoning Blend. If you happen to have it, add ½ teaspoon of it in step three and skip the red pepper flakes.
Ingredients
- 1 to 2 cottontail rabbits
- 4 tbsp. olive oil, separated
- ¼ cup all-purpose flour
- 1 red bell pepper, seeds removed and small diced
- 1 onion, small diced
- 1 rib of celery, small diced
- 1 carrot, peeled and small diced
- Pinch of red pepper flakes
- ½ tsp. dried oregano
- 2 cloves garlic, minced
- ½ cup dry white wine
- 1 cup San Marzano crushed tomato
- 2 cups chicken stock, plus extra
- ½ tsp. sugar, plus extra
- Salt and pepper, to taste
- Freshly chopped Italian flat-leaf parsley
Also works with
Any small game animal
Preparation
- Preheat oven to 325°F. Quarter rabbits and season with salt and pepper. In a medium-sized (about 4-quart) enameled Dutch oven, heat a couple tablespoons of olive oil over medium to medium-high heat. Coat rabbit in flour and fry until browned all over. Cook rabbit in batches to avoid crowding the pan. Add more oil as needed.
- Set cooked rabbit aside. Lower heat to medium-low and add more oil to the pan. Add diced red bell pepper, onion, celery, and carrot with a pinch of salt. Sauté until veggies become fully wilted, have released most of their moisture, and onions start to caramelize slightly. Give it a good 10 minutes to concentrate flavors, but do not burn—adjust heat as needed.
- Next, add red pepper flakes, oregano, and garlic, and sauté for about a minute. Then, add white wine and reduce by half. Meanwhile, use a wooden spoon to scrape up browned bits at the bottom of the pan. Add a cup of San Marzano crushed tomato and a pinch of salt. Return the rabbit back to the pot and add just enough chicken stock to cover the meat. Bring to a boil and then take off heat.
- Cover the Dutch oven and cook in a 325°F oven for about 2 hours, or until the rabbit becomes tender. When done, check for seasoning. Add more salt and pepper as needed, or stir in a bit of sugar to tame acidity. Sprinkle with chopped parsley before serving with polenta, rice, couscous, or orzo.
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Chef’s notes
Although cacciatore is most often prepared with chicken today, it’s an apt recipe for rabbit. After all, “cacciatore” does mean “hunter” in Italian. This tomato-based stew is delicious over polenta, rice, or couscous.
You might see other cacciatore recipes that include the addition of olives and/or mushrooms. You can certainly add these ingredients if you like, but I prefer a simple tomato gravy.
One tasty ingredient that I have discovered recently is Trader Joe’s Italian-style Soffrito Seasoning Blend. If you happen to have it, add ½ teaspoon of it in step three and skip the red pepper flakes.
Ingredients
- 1 to 2 cottontail rabbits
- 4 tbsp. olive oil, separated
- ¼ cup all-purpose flour
- 1 red bell pepper, seeds removed and small diced
- 1 onion, small diced
- 1 rib of celery, small diced
- 1 carrot, peeled and small diced
- Pinch of red pepper flakes
- ½ tsp. dried oregano
- 2 cloves garlic, minced
- ½ cup dry white wine
- 1 cup San Marzano crushed tomato
- 2 cups chicken stock, plus extra
- ½ tsp. sugar, plus extra
- Salt and pepper, to taste
- Freshly chopped Italian flat-leaf parsley
Also works with
Any small game animal
Preparation
- Preheat oven to 325°F. Quarter rabbits and season with salt and pepper. In a medium-sized (about 4-quart) enameled Dutch oven, heat a couple tablespoons of olive oil over medium to medium-high heat. Coat rabbit in flour and fry until browned all over. Cook rabbit in batches to avoid crowding the pan. Add more oil as needed.
- Set cooked rabbit aside. Lower heat to medium-low and add more oil to the pan. Add diced red bell pepper, onion, celery, and carrot with a pinch of salt. Sauté until veggies become fully wilted, have released most of their moisture, and onions start to caramelize slightly. Give it a good 10 minutes to concentrate flavors, but do not burn—adjust heat as needed.
- Next, add red pepper flakes, oregano, and garlic, and sauté for about a minute. Then, add white wine and reduce by half. Meanwhile, use a wooden spoon to scrape up browned bits at the bottom of the pan. Add a cup of San Marzano crushed tomato and a pinch of salt. Return the rabbit back to the pot and add just enough chicken stock to cover the meat. Bring to a boil and then take off heat.
- Cover the Dutch oven and cook in a 325°F oven for about 2 hours, or until the rabbit becomes tender. When done, check for seasoning. Add more salt and pepper as needed, or stir in a bit of sugar to tame acidity. Sprinkle with chopped parsley before serving with polenta, rice, couscous, or orzo.