Name: Rabbit Cacciatore
Prep time: 25 min
Cook time: 25 min
Yield: 5
Ingredients: One 2 1/4 pound rabbit, cut into 6 to 8 pieces -; Salt and freshly ground pepper -; 3 tablespoons fresh thyme leaves (or 1 Tbsp dried) -; 1 teaspoon fresh rosemary leaves (or 1/2 teaspoon dried) -; 1/4 cup all-purpose flour (Wondra flour works great) -; 2 tablespoons extra virgin olive oil -; 1/2 cup chopped onion -; 2 cloves garlic, minced -; 2/3 cup chopped mushrooms -; 3 cups of chopped, very ripe tomatoes (or canned plum tomatoes) -; 2 red bell peppers, seeded, cut into 1-inch cubes -; 1 bay leaf -; 16 salt-cured olives, black or green, pitted -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Rabbit Cacciatore

1. One 2 1/4 pound rabbit, cut into 6 to 8 pieces -

2. Salt and freshly ground pepper -

3. 3 tablespoons fresh thyme leaves (or 1 Tbsp dried) -

4. 1 teaspoon fresh rosemary leaves (or 1/2 teaspoon dried) -

5. 1/4 cup all-purpose flour (Wondra flour works great) -

6. 2 tablespoons extra virgin olive oil -

7. 1/2 cup chopped onion -

8. 2 cloves garlic, minced -

9. 2/3 cup chopped mushrooms -

10. 3 cups of chopped, very ripe tomatoes (or canned plum tomatoes) -

11. 2 red bell peppers, seeded, cut into 1-inch cubes -

12. 1 bay leaf -

13. 16 salt-cured olives, black or green, pitted -

How to cook deliciously - Rabbit Cacciatore

1. Stage

Brown the rabbit pieces: 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. Heat olive oil in a large skillet on medium high. Place the rabbit pieces in the pan in a single layer. Do not stir. Cook for 2 to 3 minutes on one side until lightly browned, then turn the pieces and brown on the other side for a minute or two more. Remove the rabbit pieces to a dish to set aside.

2. Stage

Add the onions and then garlic, bell pepper, mushrooms, rosemary, and thyme: 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. Add the rosemary and the remaining thyme.

3. Stage

Add the rabbit back into the pan with tomatoes and bay leaf: Reduce heat to medium low; cover the pan and cook for 35 minutes.

4. Stage

Add the olives: Uncover the pan and add the olives. Leave the cover off.

5. Stage

Boil off excess liquid: Increase heat to high and cook for several minutes to boil off excess moisture and reduce the sauce. When the liquid has reduced by half, check the seasoning, add salt or pepper to taste, remove from heat and serve. Serve with rice, pasta, or potatoes. Did you love the recipe? Give us some stars and leave a comment below!