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Rabbit Cacciatora

  • 4servings

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Source: www.foodnetwork.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B3, B9, C, D, P
MineralsNatrium, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 (3 1/2 pound) rabbit

  2. 1 tablespoon vinegar

  3. 2 tablespoons salt

  4. 3/4 teaspoon powdered cloves

  5. Clarified butter

  6. 2 tablespoons olive oil

  7. 2 cloves garlic , finely chopped

  8. Salt, to taste

  9. Black pepper, to taste

  10. 1 1/4 cups (1/2-inch pieces) spring onions

  11. 1 green pepper, cubed

  12. 1 small celery heart, finely sliced

  13. 1 tablespoon parsley, finely chopped plus more for garnish , roughly chopped

  14. 1 teaspoon dried basil

  15. 1 bay leaf

  16. 1 1/2 tablespoons tomato paste

  17. 1/2 cup dry red wine

  18. 1/4 cup dry sherry

  19. 1 pound baby carrots

  20. 1 tablespoon sugar

  21. 1 tablespoon butter

  22. 2 tablespoons water

Instructions Jump to Ingredients ↑

  1. Place rabbit in bowl with enough water to cover. Add vinegar, salt and 1/2 teaspoon powdered cloves. Marinate for 2 hours. Drain and dry rabbit thoroughly. Cut rabbit into 6 pieces (2 haunches, 2 shoulders and saddle cut in 2).

  2. Heat enough butter in large skillet to coat bottom, then add olive oil . Add garlic and fry. Add rabbit pieces and brown. Season with salt and pepper.

  3. Add spring onions, green pepper and celery, stirring to combine all ingredients. Stir in parsley , remaining cloves, basil and bay leaf . Mix together tomato paste , wine and sherry. Add to pan and stir well. Season with salt and pepper. Cover and let simmer for 1 1/4 hours. When done, remove bay leaf and season again. Place in decorative casserole to serve.

  4. Cook carrots with sugar, butter and water until caramelized and add to casserole. Garnish with remaining parsley.

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