Rabbit Cacciatore
A rustic Italian hunter's stew with tender rabbit braised in tomato sauce, olives, and peppers. Rich, aromatic, and perfect served over polenta or pasta.
- Total time
- 50 min
- Servings
- 4
- Calories
- 520
- Protein
- 58g
Ingredients
- 1 whole (3-4 lbs) rabbit, cut into 8 pieces
- 1.5 tsp kosher salt
- ¾ tsp black pepper
- ½ cup all-purpose flour
- 3 tbsp olive oil
- 1 large yellow onion, diced
- 4 cloves garlic cloves, minced
- 1 large red bell pepper, chopped
- 1.5 cans (28 oz) canned crushed tomatoes
- 1 cup dry red wine
- ¾ cup green olives, pitted
- 2 tbsp capers, drained
- 2 sprigs fresh rosemary sprigs
- 1 leaf bay leaf
- 1 cup chicken stock
- ¼ cup fresh parsley, chopped
Instructions
- 1
Pat rabbit pieces dry with paper towels. Season generously with salt and pepper.
- 2
Dust rabbit pieces evenly with flour, shaking off excess.
- 3
Heat olive oil in a large heavy-bottomed Dutch oven over medium-high heat until shimmering.
- 4
Working in batches to avoid crowding, brown rabbit pieces 3-4 minutes per side until golden. Transfer to a plate.
- 5
Add diced onion to the pot and cook 3 minutes until softened. Stir in garlic and red pepper, cook 2 minutes more.
- 6
Pour in red wine, scraping up browned bits from the bottom of the pot. Simmer 2 minutes.
- 7
Return rabbit to the pot. Add crushed tomatoes, chicken stock, rosemary, and bay leaf. Bring to a simmer.
- 8
Cover partially and simmer 30-35 minutes until rabbit is very tender. Stir in olives and capers in the last 5 minutes.
- 9
Taste and adjust seasoning with salt and pepper. Remove rosemary sprigs and bay leaf.
- 10
Garnish with fresh parsley and serve hot.
Tools you’ll need
- 12-inch heavy-bottomed Dutch oven with lid
- paper towels
- shallow bowl
- wooden spoon
- tongs
- chef's knife
- cutting board
- measuring cups and spoons
- serving spoon
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