Rabbit Cacciatore No.1

This is a delicious rabbit and tomato dish. Try it served on rice cooked in rabbit stock seasoned with saffron, freshly ground pepper, salt and butter. Preparation time, 25 minutes; Cooking time, 80 minutes. Serves 6 to 8.

1                   fryer rabbit, cut up                  1
50 mL                     olive oil                  3 tbsp
225 g                bacon, chopped fine             1/4 lb
6                        bay leaves                       6
1                 large onion, chopped fine               1
1                   clove garlic, crushed                 1
1 mL                 fresh ground pepper            1/4 tsp
1 L                    stewed tomatoes               4 cups
60 mL                   tomato paste                1/4 cup
1 mL                crushed chili pepper            1/4 tsp
2 mL                    dried oregano               1/2 tsp
50 mL                      butter                    4 tbsp
125 mL           fresh parsley, chopped fine        1/2 cup
2 mL                        salt                    1/2 tsp
125 mL                  dry red wine                1/2 cup
                          olive oil

Place olive oil in a deep saucepan over medium heat. Add bacon and bay leaves to hot oil. Add onion and cook until a little past golden brown. Add garlic and pepper. Cook until the mixture is well browned.

Add stewed tomatoes, tomato paste, chili pepper, oregano, butter, parsley and salt. Bring mixture to a boil, remove from heat and let stand until rabbit is added.

Flour rabbit and gently brown in a separate pan in olive oil. When brown, add wine. Simmer for 5 minutes, then add rabbit and wine mixture to the other pan. Simmer for 40 minutes or until tender.

From: Ottawa Valley Meat Rabbit Producer's Association.

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