RABBIT CACCIATORE RECIPES

Steps:

• 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.
• 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

Steps:

• Heat 4 tablespoons olive oil in skillet.
• Add garlic, onions and carrots, and cook for about 3 minutes.
• Add mushrooms and saute about 2 minutes.
• Add tomatoes and cook for 1 minutes.
• Add tomato sauce, wine oregano, sugar, water and pepper.
• Heat through.
• In a separate skillet, heat butter and remaining oil.
• Add rabbit and brown on both sides.
• Add rabbit to sauce mixture.
• Cover and simmer until rabbit is tender, about 35 minutes.
• Uncover and simmer until sauce is slightly thickened, about 5-10 minutes more.