Name: Rabbit cacciatore
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 4
Cuisine: Italian
Ingredients: 900g/2lb rabbit pieces; 2 tbsp flour seasoned with salt and pepper; 3 tbsp olive oil; 2 onions chopped; 3 garlic cloves chopped; large bunch parsley chopped; 300ml white wine; 2 x 400g/14oz cans cherry tomatoes; about 20 large green olives; 1 tbsp sugar

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Rabbit cacciatore

Rabbit cacciatore

Good Food team

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Serves 4

Easy

Prep: 30 mins

Cook: 1 hr and 30 mins

A star rating of 4.3 out of 5.11 ratingsRate

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'Cacciatore' means hunter in Italian and, although we now think of it as a chicken dish, it is a particularly good way to cook rabbit

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Creamy polenta with spinach

A star rating of 4.5 out of 5.9 ratings

Ingredients

Nutrition

Units:

MetricUS

900g/2lb rabbit

pieces
2 tbsp flour

seasoned with salt and pepper
3 tbsp olive oil
2 onions

chopped
3 garlic cloves

chopped
large bunch parsley

chopped
300ml white wine
2 x 400g/14oz cans cherry tomatoes
about 20 large green olives
1 tbsp sugar

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Nutrition: per serving

kcal591
fat30g
saturates7g
carbs23g
sugars17g
fibre4g
protein53g
salt3.25g

Method

step 1

Toss the rabbit in the flour. Heat 1 tbsp olive oil in a large, shallow pan and brown the rabbit in 3 batches, adding another tbsp oil for each batch. Lift out all the rabbit onto a plate and set aside. Add the onions and garlic to the pan with the remaining oil, then gently cook for 15 mins until softened. Add most of the parsley and cook for a few mins more. Return the rabbit to the pan and pour in the wine. Turn up the heat and bubble the wine until half-reduced, then stir in the cherry tomatoes. If the rabbit isn’t completely covered, add a splash of water.
step 2

Cover the pan and simmer for 40 mins until the rabbit is tender – the timing can vary, but if it’s still tough just continue to cook, adding more water if needed, and the meat will eventually start to come away from the bone. When the meat is ready, throw in the olives, cover and simmer for 5-10 mins more. Season with sugar, salt and pepper, then scatter with the remaining parsley to serve. Serve with polenta, mash or a buttery, flat pasta, such as tagliatelle

Recipe from Good Food magazine, October 2010

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A star rating of 4.3 out of 5.11 ratings

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