#Rabbit #Cacciatore
Ingredients
1 rabbit cut into 6 – 8 pieces (about 2 ½ pounds)
1 tablespoon dried thyme (divided)
½ teaspoon dried rosemary
1 cup all-purpose flour
1 teaspoon salt
½ teaspoon pepper
2 tablespoons olive oil
¼ cup white wine (I used homemade cherry wine)
½ cup chopped onion
4 cloves garlic (crushed and minced) or more to taste
3/ cups fresh mushrooms (coarsely chopped)
2 cans diced tomatoes (14.5 ounces each)
2 red bell peppers (seeded and cut into 1-inch pieces)
1 bay leaf.
1 can be sliced black olives (4 ounces)
Method
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.
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 Fettuccine Or Rotinni Pasta.
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