Rabbit Cacciatore
A rustic Italian hunter's stew with tender rabbit braised in tomato sauce, olives, and peppers. Rich, aromatic, and perfect served over polenta or pasta.
- Total time
- 50 min
- Servings
- 4
- Calories
- 520
- Protein
- 58g
Ingredients
16 items — tap to check off
Missing one? Custrd suggests a swap that works.
Open the appInstructions
Step 1
Pat rabbit pieces dry with paper towels. Season generously with salt and pepper.
Step 2
Dust rabbit pieces evenly with flour, shaking off excess.
Step 3
Heat olive oil in a large heavy-bottomed Dutch oven over medium-high heat until shimmering.
Step 4
Working in batches to avoid crowding, brown rabbit pieces 3-4 minutes per side until golden. Transfer to a plate.
Step 5
Add diced onion to the pot and cook 3 minutes until softened. Stir in garlic and red pepper, cook 2 minutes more.
Step 6
Pour in red wine, scraping up browned bits from the bottom of the pot. Simmer 2 minutes.
Step 7
Return rabbit to the pot. Add crushed tomatoes, chicken stock, rosemary, and bay leaf. Bring to a simmer.
Step 8
Cover partially and simmer 30-35 minutes until rabbit is very tender. Stir in olives and capers in the last 5 minutes.
Step 9
Taste and adjust seasoning with salt and pepper. Remove rosemary sprigs and bay leaf.
Step 10
Garnish with fresh parsley and serve hot.
Tools you’ll need
- 12-inch heavy-bottomed Dutch oven with lid
- paper towels
- shallow bowl
- wooden spoon
- tongs
- chef's knife
- cutting board
- measuring cups and spoons
- serving spoon
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is an iPhone and Android app that finds real recipes from the ingredients you already have. No more grocery-list aspirations. Try it free for 7 days.
