Rabbit Cacciatore

One of the meals that I have distinct memories of from childhood was chicken cacciatore. As an adult, I don’t often have chicken meat on hand, but we do usually have rabbits tucked into the freezer; thereby making this a rabbit cacciatore recipe. I think it would be equally tasty with grouse meat as well!

 

Ingredients

 

1 whole rabbit, seasoned with salt and pepper

3 tbsp extra virgin olive oil

1 medium onion, diced

2 bell peppers, diced

4 garlic cloves, minced

2 cups dry white wine

4 cups crushed tomatoes

1 cup sliced mushrooms

3 tsp dried oregano

3 tsp dried basil

1 tsp dried chilli pepper flakes

 

How To Make Rabbit Cacciatore

 

Preheat oven to 350 degrees Fahrenheit. In a cast iron Dutch oven on the stove top, heat up the oil. Brown the whole rabbit for several minutes per side. Remove from Dutch oven. Fry the onions, bell peppers and garlic cloves until the onions are soft. Pour in the wine and simmer for about five minutes until the wine has almost reduced by half. Add in the tomatoes, mushrooms and spices. Add the rabbit back into the Dutch oven and cover with a lid.

 

Place the Dutch oven into the preheated oven and cook for approximately an hour. Remove the rabbit from the sauce and pull the meat from the bones – the meat should almost fall off the bone. Serve over a bed of fried rice.