Best Rabbit Hunters Style Recipes

RABBIT, HUNTER-STYLE: CONIGLIO ALLA CACCIATORA

Rabbit, Hunter-Style: Coniglio alla Cacciatora image

Provided by Food Network

Time 1h

Yield 6 servings

Number Of Ingredients 10

Ingredients

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.

HUNTER'S RABBIT

Hunter's Rabbit image

Provided by Food Network

Categories main-dish

Time 2h55m

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

1/2 cup olive oil
1 rabbit, cut into 6 to 8 portions
Salt and freshly ground black pepper
15 medium-size mushrooms, quartered or sliced
2 shallots, minced
1/3 cup all-purpose flour
Pinch dried thyme
Pinch dried parsley
1 bay leaf
1 cup tomato sauce
1 cup red burgundy wine
1 to 2 cups beef broth

Steps:

Preheat the oven to 350 degrees F.
To a large warmed skillet over medium heat, add 1/4 cup of olive oil. Sprinkle the rabbit with salt and pepper, to taste. Add the rabbit to the hot oil and brown on both sides. Remove the rabbit to a medium-size casserole dish.
In that same skillet, over medium heat, add more olive oil. Add the mushrooms and shallots and saute for about 2 minutes. Transfer the mushroom mixture to the casserole. Sprinkle the flour, thyme, parsley and the bay leaf over the rabbit and stir in the tomato sauce, wine, and the beef broth. You may add a pinch more of salt and pepper if you wish. Cover with foil and put in the oven to bake until the rabbit is tender, stirring every hour, about 2 to 3 hours. Rabbit meat should pull off easily from the bone with a fork. Remove from the oven and serve.

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