Braised rabbit alla cacciatore is a traditional Italian dish. It’s made by braising rabbit in wine, garlic, and herbs until tender before serving with pasta or polenta.
Braised rabbit alla Cacciatore is a traditional Italian dish that typically includes braising the rabbit in wine and herbs.
- mustard seeds (1 teaspoon)
- 1 teaspoon peppercorns (black)
- 2 fresh tarragon sprigs
- 1 tablespoon garlic, chopped
- 1 cup white wine (dry)
- 4 chicken leg quarters or rabbit legs
- extra-virgin olive oil (212 tablespoons)
- Season with salt and pepper to taste.
- Dredging flour is a kind of flour that is used in the dredging process (about 1 cup)
- 1 medium peeled and chopped onion
- 1 celery stalk, trimmed and chopped
- 1 medium peeled and sliced carrot
- 12 cup brined green olives (big Sicilian preferred), drained, pitted, and chopped
- 12 cup pitted and chopped gaeta or kalamata olives
- 2 peeled and sliced garlic cloves
- 1 tablespoon pureed tomatoes
- 1 cup tomatoes, smashed
- 2 cups stock or broth (rabbit or chicken)
- 2 fresh rosemary sprigs (2 plucked off the stem, diced and set aside; 2 whole for braise)
- bay leaves (two)
- 1 tablespoon butter (unsalted)
- 1 cup fresh mushrooms, diced: portobello, crimini, porcini, or domestic
- 2 plum tomatoes (peeled and seeded)
- 1 tablespoon fresh thyme, chopped
This traditional Italian meal is ideal for a Sunday evening when you have plenty of time to cook something special. The beef is simmered in a flavorful mixture of summer veggies and olives. If you don’t want to try rabbit or it’s not available, chicken legs may simply be substituted.
- Combine the mustard seeds, peppercorns, tarragon, garlic, and white wine in a large mixing basin. Turn the rabbit or chicken legs in the marinade to coat them. Allow them to marinade for 3 hours at room temperature or overnight in the refrigerator.
- Add the olive oil to a large pan and heat over medium-high heat. Â Season the rabbit or chicken legs with salt and pepper after removing them from the marinade. Set aside the marinade. Using flour, dredge the meat (shake off excess). In a large skillet, brown the rabbit or chicken on both sides. Make sure the pan isn’t too full.
- Preheat the oven to 325 degrees Fahrenheit. In a casserole dish, place the meat. Â Prepare the skillet ahead of time.
- In a large pan, combine the onions, celery, carrots, and olives. Cook for approximately 10 minutes, or until the veggies are browned. Cook for another 2 minutes after adding half of the garlic. Brown the tomato puree and smashed tomatoes, stirring constantly to avoid burning, for approximately 5 minutes.
- Heat the marinade you used for the beef in a separate small saucepan over medium-high heat until it is reduced by half, approximately 15 minutes. Scrape off any burnt pieces and add the marinade and stock to the tomato combination.
- Top the rabbit or chicken in the casserole dish with the tomato mixture and entire rosemary sprigs and bay leaves. Bake for 2 hours with the lid on. The flesh should come off the bone easily. Continue baking and check every 15 minutes if it isn’t done.
- Â Remove the meat off the bones and place it on a plate. Remove the meat from the pan and set it aside. Remove the rosemary sprigs and bay leaves from the sauce and purée it with an immersion blender or in tiny batches in a blender or food processor (carefully!). Push the sauce through a fine-mesh strainer with a spoon to extract as much sauce as possible. Remove from the equation.
- Reheat the skillet over medium-high heat. Toss in the butter.
- When the butter starts to froth, add the mushrooms and simmer for 5 minutes, or until they soften. Cook for another 2 minutes after adding the remainder of the garlic and the plum tomatoes. Combine the veggie sauce, rosemary, and thyme in a mixing bowl. Bring the rabbit or chicken meat to a boil with the rest of the ingredients. 2 minutes after boiling, ladle over heated pasta or gnocchi and stir to coat. You may serve it on a bed of wilted greens if you like.
Braised Rabbit alla Cacciatore is a traditional Italian rabbit recipe. It is cooked in a white wine and tomato sauce with onions, carrots, celery, garlic, and bay leaves. Reference: traditional italian rabbit recipes.
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