Best Rabbit Hunter Style Coniglio Alla Cacciatora Recipes

Rabbit Cacciatora image

Provided by Food Network

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.

Rabbit Cacciatora image

Provided by Food Network

Time 1h40m

Yield 4 servings

Number Of Ingredients 13

One 3 to 4-pound rabbit (a roaster), cut into 12 pieces (4 foreleg pieces, 4 hind legs pieces, 2 loin pieces and 2 saddle pieces), belly separated from ribs and reserved
Kosher salt and freshly ground black pepper
3 tablespoons olive oil
4 oil-packed anchovy fillets
4 cloves garlic, cut in quarters
2 carrots, finely chopped
2 small red onions, finely chopped
1 celery stalk, finely chopped
3/4 to 1 cup red wine (try a nice Chianti)
2 1/2 cups chopped Roma tomatoes with their juices
1/2 cup pitted black olives
2 fresh bay leaves
3 tablespoons chopped fresh parsley

Steps:

Sprinkle the rabbit with salt and pepper. Heat a large Dutch oven over medium-high heat. Add the olive oil and the rabbit pieces (except for the belly), and sear on both sides until golden brown, about 4 minutes per side. Remove to a plate.
Chop the rabbit belly finely. Add to the same pot and saute the rabbit bellies with the anchovies and garlic. Use your wooden spoon to break up the anchovies, and saute until the garlic is fragrant and the anchovies are melted. Add the carrots, onions and celery and saute until tender and just beginning to turn golden. Stir in the wine and cook until the sharp wine smell cooks away, about 5 minutes. Add the tomatoes and their juices along with the olives, and give a good stir.
Add the rabbit to the pot, making sure the pieces are just covered by the tomatoes, and stir to coat with the sauce. Cover with a lid. Bring to a simmer and add the bay leaves. Simmer on low for 35 to 40 minutes. Serve sprinkled with chopped parsley.