• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

Rabbit Cacciatora

  • 4servings

Add to MenuAdd to Calendar

Source: www.cookingindex.comReport recipe

Rate this recipe:

Nutrition Info . . .

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

Ingredients Jump to Instructions ↓

  1. 1 Rabbit - (abt 3 1/2 lbs)

  2. 1 tablespoon 15ml Vinegar

  3. 2 tablespoons 30ml Salt

  4. 3/4 teaspoon 3.8ml Powdered cloves

  5. Clarified butter - as needed

  6. 2 tablespoons 30ml Olive oil

  7. 2 Garlic cloves - finely chopped

  8. Salt - to taste

  9. Freshly-ground black pepper - to taste

  10. 1 1/4 cups 78g / 2.8oz Spring onions in

  11. 1/2" pieces

  12. 1 Green pepper - cubed

  13. 1 Celery heart - finely sliced (small)

  14. 1 tablespoon 15ml Finely-chopped parsley - plus more

  15. Roughly chopped for garnish

  16. 1 teaspoon 5ml Dried basil

  17. 1 Bay leaf

  18. 1 1/2 tablespoons 22ml Tomato paste

  19. 1/2 cup 118ml Dry red wine

  20. 1/4 cup 59ml Dry sherry

  21. 1 lb 454g / 16oz Baby carrots

  22. 1 tablespoon 15ml Sugar

  23. 1 tablespoon 15ml Butter

  24. 2 tablespoons 30ml 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.

  5. This recipe yields 4 servings.

Comments

Recipe Finder © Rogue Network Solutions.
882,796
Send feedback