FoodReference.com Logo

FoodReference.com   (Since 1999)

RECIPE SECTION (over 10,000 recipes)

Home       Food Articles       Food Trivia       Today In Food History       Recipes       Cooking Tips       Videos       Food Quotes       Who's Who       Food Trivia Quizzes       Crosswords       Food Poems       Food Posters       Cookbooks       Magazines       Recipe Contests       Cooking Schools       Gourmet Tours       Food Festivals

You are here > Home > Recipes

Meat RecipesRabbit, Hare & Squirrel >  Rabbit Cacciatora

 

CULINARY SCHOOLS and
COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

Chef with red wine glass

RABBIT CACCIATORA

 

Tomato
by Lawrence Davis-Hollander
The Italian word cacciatora means "hunter style" and characterizes dishes that take their inspiration from dishes made from birds or small animals caught by hunters and mixed with flavorings of herbs, onions, tomatoes, and Italy's ubiquitous wine and olives. Here in America chicken generally replaces game, but in Italy rabbit remains a favorite. It is a truly delicious meat, mild and tasty, and it pairs well with red or black tomatoes. Serve with polenta or a wide cut of pasta such as tagliatelle or pappardelle dressed with a little Pesto.
Serves 3-4


    Ingredients
    • 1 rabbit, cut into 8 pieces (see Note)
    • salt and freshly ground black pepper
    • 4 parsley sprigs
    • 2 sprigs rosemary, each about 2 inches long
    • 2 garlic cloves, peeled and sliced
    • 2 bay leaves
    • 1¾ cups Italian red wine
    • 2 tablespoons extra-virgin olive oil
    • 1 medium-large onion, chopped
    • 1 celery stalk, cut into 1/2-inch lengths
    • 3 cups fresh or canned chopped tomatoes
    • 2-3 teaspoons tomato paste
    • 12 Italian black or kalamata olives
     

Directions
1.
Put the rabbit pieces in a casserole dish or baking dish. Season with salt and pepper and tuck the parsley, rosemary, half the garlic slices, and the bay leaves among them. Pour on the wine and let sit for 2 hours (or up to 12 hours, if preferred), turning the pieces 2 or 3 times.

2. When you are ready to prepare the dish, remove the rabbit pieces from the marinade and wipe them dry. Reserve the marinade. Heat the oil in a casserole dish or large saucepan with a lid. Add the rabbit pieces and cook gently for 5 to 6 minutes, until lightly browned. Remove and add the onion, remaining garlic, and the celery and cook for 4 to 5 minutes, until slightly softened. Add the tomatoes and any juice. Strain in the marinade. Add the bay leaves and rosemary from the marinade. Cover the pan and simmer for 45 to 55 minutes, until the rabbit is tender.

3. Stir in the tomato paste a spoonful at a time, using only enough to thicken the sauce. Taste for seasoning and add more salt and pepper if necessary. Finally, add the olives and simmer 10 minutes longer. Serve hot.
 

NOTE: Chicken can be substituted for the rabbit. It will need only 15 to 20 minutes of simmering to reach tenderness in step 2.
 

 

Home       About Us & Contact Us       Recipes Index       Kitchen Tips       Cooking Contests       Other Links

Please feel free to link to any pages of FoodReference.com from your website.

For permission to use any of this content please E-mail: james@foodreference.com

All contents are copyright © 1990 - 2014 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.

You may copy and use portions of this website for non-commercial, personal use only.

Any other use of these materials without prior written authorization is not very nice and violates the copyright.

Please take the time to request permission.

 

 

 

 

 

Popular Pages

FOOD VIDEO SECTION
Recipe Videos, BBQ & Grilling, Food Safety, Food Science, Food Festivals, Beverages, Vintage Commercials, etc.