Cook Rabbit Italian Style
Although rabbit is not yet a staple in the North American diet, many Italian families eat rabbit quite often. The flavor and texture are comparable to chicken. Rabbit can be prepared in many ways, such as using this classic Cacciatore style. Try it for dinner tonight!
Ingredients
- 3 tablespoons olive oil
- 1 rabbit, fresh, or frozen and thawed, cut into 8 pieces
- 5 garlic cloves, minced
- 2 1/2 cups tomatoes, chopped, with seeds and juices
- 1 1/3 cups dry white wine
- 2 tablespoons chopped fresh thyme
- 2 tablespoons chopped fresh oregano
- 1 tablespoon chopped fresh rosemary
Steps
- Heat the oil in the large pot over high heat. Meanwhile, season the rabbit pieces with salt and pepper on all sides.
- Add the rabbit to the hot pot. Brown on all sides, this takes about 10 minutes.
- Add garlic. Sauté carefully for one minute. Do not burn the garlic.
- Add the tomatoes and wine. Bring to a boil, and scrape the bottom of the pot with your spoon to lift any brown tasty bits that are stuck.
- Reduce heat to medium. Simmer about 30 minutes, or until the rabbit is cooked through.
- Transfer the rabbit pieces to the plate using tongs.
- Give the remaining sauce a good stir. Add all of the fresh herbs to the sauce. Simmer until slightly reduced, about 5 minutes.
- Add the rabbit back into the sauce. Simmer until heated through, about 3 minutes.
- Remove from heat and serve.
Tips
- Do not be afraid to try new things, you might be pleasantly surprised.
- Rabbit Cacciatore is great served with rice and greens, or with potatoes.
Warnings
- Take precautions to avoid burning yourself when working with heat.
Things You'll Need
- Large, heavy pot
- Plate
- Stirring spoon
- Tongs
