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 
  • 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

Lighter Chocolate Brownies 02:54

These fudgy chocolate brownies are surprisingly low in fat and calories.

IDEAS YOU'LL LOVE

Oven Roasted Potato 'Fries'

Recipe courtesy of Chuck Hughes

Caramelized Pears

Recipe courtesy of Chuck Hughes

Roast Potatoes with Lemon, Rosemary, and Thyme

Recipe courtesy of Hugh Fearnley-Whittingstall

Fried Calamari

Recipe courtesy of David Rocco

Octopus in Tomato Sauce

Recipe courtesy of David Rocco

Bacon, Cheddar and Chive Biscuits

Recipe courtesy of Kelsey Nixon

Shrimp Scampi with Linguini

Recipe courtesy of Tyler Florence

Short Rib Ravioli and Creamy Mushroom Sauce

Recipe courtesy of Chuck Hughes

Rolled Pork Florentine

Recipe courtesy of Laura Calder

On TV

Donut Showdown

7:30am | 6:30c

Donut Showdown

8:30am | 7:30c

Donut Showdown

9:30am | 8:30c

Sugar Showdown

10:30am | 9:30c

Sugar Showdown

11am | 10c

Sugar Showdown

11:30am | 10:30c

Unique Sweets

12pm | 11c

Unique Sweets

12:30pm | 11:30c

Unique Sweets

1pm | 12c

Unique Sweets

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Cake Hunters

3:30pm | 2:30c

Cake Hunters

4:30pm | 3:30c
On Tonight
On Tonight

Cupcake Wars

8pm | 7c

Cake Hunters

10pm | 9c

Cake Hunters

10:30pm | 9:30c

Cupcake Wars

11pm | 10c

Cupcake Wars

12am | 11c

Cupcake Wars

1am | 12c

Cake Hunters

2:30am | 1:30c

Trending Videos

So Much Pretty Food Here