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Rabbit Cacciatore
Rabbit Cacciatore
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Prep Time:
25 minutes
Cook Time:
50 minutes
Total Time:
75 minutes
Unique rabbit cacciatore: Brown rabbit, braise with onions, garlic, peppers, mushrooms, tomatoes, and herbs for a rustic hunter's stew.
Ingredients:
  • One 2 1/4 pound rabbit, cut into 6 to 8 pieces
  • Salt and freshly ground pepper
  • 3 tablespoons fresh thyme leaves (or 1 Tbsp dried)
  • 1 teaspoon fresh rosemary leaves (or 1/2 teaspoon dried)
  • 1/4 cup all-purpose flour (Wondra flour works great)
  • 2 tablespoons extra virgin olive oil
  • 1/2 cup chopped onion
  • 2/3 cup chopped mushrooms
  • 3 cups of chopped, very ripe tomatoes (or canned plum tomatoes)
  • 2 red bell peppers, seeded, cut into 1-inch cubes
  • 16 salt-cured olives, black or green, pitted
Instructions:
  • Season rabbit generously with salt and pepper, half of the thyme, and flour. Heat olive oil in a skillet. Sear rabbit pieces in a single layer without stirring until lightly browned, about 2-3 minutes per side. Transfer to a dish and set aside.
  • Start by adding the onions and then the garlic, bell pepper, mushrooms, rosemary, and thyme to the pan. Reduce the heat to medium and sauté the onions for 1 minute. Follow by adding the garlic, bell pepper, and mushrooms, cooking for a couple more minutes. Finally, stir in the rosemary and the remaining thyme.
  • Combine the rabbit with the tomatoes and bay leaf in the pan. Lower the heat to medium-low, cover, and simmer for 35 minutes.
  • Uncover the pan and sprinkle in the olives, letting their flavors infuse into the dish as it simmers without the lid.
  • Boost the heat to high and simmer for a few minutes to evaporate excess moisture and thicken the sauce. Once the liquid is halved, adjust seasoning with salt or pepper to your liking, then remove from heat and serve with your choice of rice, pasta, or potatoes.

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