Best Rabbit Cacciatora Recipes

Rabbit, Hunter-Style: Coniglio alla Cacciatora image

Provided by Food Network

Time 1h

Yield 6 servings

Number Of Ingredients 10

3 tablespoons extra-virgin olive oil
3 pounds rabbit meat, cut into serving pieces
1 medium onion, thinly sliced
3 large cloves garlic, smashed
1 pound button mushrooms, cleaned and halved
1 teaspoon salt
4 cranks freshly ground pepper
Pinch red pepper flakes
1 (28-ounce) can peeled tomatoes, crushed by hand
1 tablespoon minced fresh parsley

Steps:

In a large saute pan, heat the oil over medium-high heat. When the oil is hot, add the rabbit and cook until brown. Turn the rabbit over and cook the other side. Remove the browned rabbit to a plate and hold aside.
When all rabbit is removed, add the onion, garlic, and mushrooms. Saute until the onion is tender. Add in the browned rabbit and season with salt, pepper and red pepper flakes. Add the tomatoes, cover, and simmer for 30 minutes, or until rabbit is done. Remove the rabbit from the sauce and keep warm. Remove the cover and simmer for another 10 minutes on high heat to concentrate the sauce. Adjust the seasoning if necessary. Pour sauce on top of rabbit and sprinkle with parsley.

Rabbit Cacciatora image

Provided by Food Network

Categories main-dish

Yield 4 servings

Number Of Ingredients 22

1 (3 1/2 pound) rabbit
1 tablespoon vinegar
2 tablespoons salt
3/4 teaspoon powdered cloves
Clarified butter
2 tablespoons olive oil
2 cloves garlic, finely chopped
Salt, to taste
Black pepper, to taste
1 1/4 cups (1/2-inch pieces) spring onions
1 green pepper, cubed
1 small celery heart, finely sliced
1 tablespoon parsley, finely chopped plus more for garnish, roughly chopped
1 teaspoon dried basil
1 bay leaf
1 1/2 tablespoons tomato paste
1/2 cup dry red wine
1/4 cup dry sherry
1 pound baby carrots
1 tablespoon sugar
1 tablespoon butter
2 tablespoons water

Steps:

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