Rabbit cacciatore

Rabbit cacciatore

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(7 ratings)

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Cooking time

Prep: 30 mins Cook: 1 hr, 30 mins

Skill level

Easy

Servings

Serves 4

'Cacciatore' means hunter in Italian and, although we now think of it as a chicken dish, it is a particularly good way to cook rabbit

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
591
protein
53g
carbs
23g
fat
30g
saturates
7g
fibre
4g
sugar
17g
salt
3.25g

Ingredients

  • 900g/2lb rabbit pieces
  • 2 tbsp flour seasoned with salt and pepper
  • 3 tbsp olive oil
  • 2 onions, chopped
  • 3 garlic cloves, chopped
  • large bunch parsley, chopped
  • 300ml white wine
  • 2 x 400g/14oz cans cherry tomatoes
  • about 20 large green olives
  • 1 tbsp sugar

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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 polenta, mash or a buttery, flat pasta, such as tagliatelle

Recipe from Good Food magazine, October 2010

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Comments

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littlejones's picture

This recipe was very easy and didn't require much preparation. I found that it needed quite a bit longer to cook than the recipe said and the meat never really came away from the bone, so we cut the meat off the bones and shredded it before mixing it back into the sauce. The meat was a bit tough, but still tasty. The only change I made to the recipe was to add mushrooms for the last five minutes. We ate it with linguine and some parmesan. It was tasty and I'd make consider making it again.

gillyflower12's picture
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Followed the recipe exactly, except for adapting the quantities for one personn with a very small appetite. I found it tasty, quick and very easy to prepare.

slowandsteady's picture
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Loved this! I used one rabbit which weighed 750gms and was enough for 3 people. Changed quantities slightly, I used 500mls White wine and 1 can of tomatoes and cooked it in the oven for 2-2.5 hrs at 160degrees after all the liquid was added - instead of on the hob. Will definitely do it again.

psamiad1's picture
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You have to try this! I can't tell you how good it is! I used one rabbit and halved all the other ingredients. I served it with lots of buttery mash and it was beautiful (very generously served 2). Because I used a wild rabbit it needed cooking for much much longer than the suggested 40mins, more like over 2hrs. I can't wait to do this again. It's in my top 10 favourites and I have extremely high standards! But be warned, this is no first date dinner as you can't eat/enjoy it "properly" without picking up the rabbit pieces with your fingers!

gungliena's picture
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used one whole rabbit, but it was tender and meaty. Loved it. Had it with a green salad for dinner.

centauri93's picture
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Husband loved it, even licked out the pan. I found it quite boring. The most dominant taste is of the tomatoes. Added mushrooms to provide some bulk. 900g is around 2 whole rabbits, however with the mushrooms we found 1 rabbit gave enough for 3 small portions.

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