This cacciatore recipe features rabbit instead of chicken for something new!
Its a true hunters-style stew.
White linens, silver, fine china, 20 people assembled at an impressively long dining table.
Elise Bauer
It was absolutely delicious.
From that point on, I loved rabbit.
Rabbit vs. Chicken Cacciatore
People often compare the taste of rabbit to chicken.
Elise Bauer
It has its own wonderful taste.
What Is Cacciatore?
In Italian, cacciatore means “hunter.”
Elise Bauer
Usually made fromchickenor rabbit, a traditional cacciatore often includes onions, tomatoes, bell peppers, and herbs.
Refrigerate cooled rabbit cacciatore, tightly covered, for 4 to 5 days.
Freeze cooled rabbit cacciatore in a freezer-safe zipper bag or container for up to 3 months.
Elise Bauer
Defrost it overnight in the refrigerator.
If it’s possible for you to, have your butcher cut it for you.
Recipe adapted from a chicken recipe byGeorgeanne Brennan.
Elise Bauer
Hank Shaw has an excellent guide here:How to Cut up a Rabbit.
Sprinkle the rabbit pieces generously with salt and pepper.
Rub half of the thyme leaves into the pieces, then sprinkle with flour to lightly coat.
Elise Bauer
Heat olive oil in a large skillet on medium high.
Place the rabbit pieces in the pan in a single layer.
Remove the rabbit pieces to a dish to set aside.
Elise Bauer
Reduce the heat to medium.
Add onions to the pan, cook for 1 minute.
Then add garlic, bell pepper, and mushrooms, cook for a couple minutes more.
Elise Bauer
Add the rosemary and the remaining thyme.
Reduce heat to medium low; cover the pan and cook for 35 minutes.
Uncover the pan and add the olives.
Leave the cover off.
Increase heat to high and cook for several minutes to boil off excess moisture and reduce the sauce.
Serve with rice, pasta, or potatoes.
