Print
Rabbit Cacciatora
Total:
1 hr 40 min
Prep:
30 min
Cook:
1 hr 10 min
Yield:
4 servings
Level:
Intermediate
Total:
1 hr 40 min
Prep:
30 min
Cook:
1 hr 10 min
Yield:
4 servings
Level:
Intermediate

Ingredients

  • One 3 to 4-pound rabbit (a roaster), cut into 12 pieces (4 foreleg pieces, 4 hind legs pieces, 2 loin pieces and 2 saddle pieces), belly separated from ribs and reserved
  • Kosher salt and freshly ground black pepper
  • Kosher salt and freshly ground black pepper 
  • 3 tablespoons olive oil
  • 4 oil-packed anchovy fillets
  • 4 cloves garlic, cut in quarters
  • 2 carrots, finely chopped
  • 2 small red onions, finely chopped
  • 1 celery stalk, finely chopped
  • 3/4 to 1 cup red wine (try a nice Chianti)
  • 2 1/2 cups chopped Roma tomatoes with their juices
  • 1/2 cup pitted black olives
  • 2 fresh bay leaves
  • 3 tablespoons chopped fresh parsley

Directions

Sprinkle the rabbit with salt and pepper. Heat a large Dutch oven over medium-high heat. Add the olive oil and the rabbit pieces (except for the belly), and sear on both sides until golden brown, about 4 minutes per side. Remove to a plate. 

Chop the rabbit belly finely. Add to the same pot and saute the rabbit bellies with the anchovies and garlic. Use your wooden spoon to break up the anchovies, and saute until the garlic is fragrant and the anchovies are melted. Add the carrots, onions and celery and saute until tender and just beginning to turn golden. Stir in the wine and cook until the sharp wine smell cooks away, about 5 minutes. Add the tomatoes and their juices along with the olives, and give a good stir. 

Add the rabbit to the pot, making sure the pieces are just covered by the tomatoes, and stir to coat with the sauce. Cover with a lid. Bring to a simmer and add the bay leaves. Simmer on low for 35 to 40 minutes. Serve sprinkled with chopped parsley.

Categories:
More from:

Christmas Recipes

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Rabbit, Hunter-Style: Coniglio alla Cacciatora

Recipe courtesy of Rocco DiSpirito

Rabbit Sugo with Garlic Sausage and Homemade Ricotta

Recipe courtesy of Christopher Eley

On TV

Unwrapped 2.0

7:30am | 6:30c

Unwrapped 2.0

8:30am | 7:30c

Unwrapped 2.0

9:30am | 8:30c

Food: Fact or Fiction?

10:30am | 9:30c

Food: Fact or Fiction?

11:30am | 10:30c

Good Eats

12pm | 11c

Good Eats

12:30pm | 11:30c

Good Eats

1pm | 12c

Good Eats

1:30pm | 12:30c

Southern and Hungry

2:30pm | 1:30c

Man Fire Food

3:30pm | 2:30c
4pm | 3c
5pm | 4c
6pm | 5c
7pm | 6c
On Tonight
On Tonight
8pm | 7c
9pm | 8c
10pm | 9c
11pm | 10c
12am | 11c
1am | 12c
2am | 1c
3am | 2c

So Much Pretty Food Here