This simple and delicious rabbit cacciatore recipe features rabbit legs cooked in a cherry tomato and white wine sauce and is filling yet light.
Hunters Rabbit Recipe.
The name cacciatore is Italian in origin and translates to “Hunters”. It does not really refer to any specific recipe or indeed set of ingredients.
Whilst it is commonly associated with a tomato sauce it would once have been made with whatever ingredients were in the household.
They would have been cooked down in a bog pot to create a hearty stew.
Essentially it is the hunters equivalent of the Fishermans “catch of the day”.
In modern cooking terms, it is much more commonly seen as Chicken Cacciatore.
This rabbit recipe lightens up this stew really scaling back on the tomatoes and uses white wine as the base for a delicious sauce.
Buying the Rabbit.
I cook with rabbit a lot and not just for a classic rabbit stew either!
This recipe is developed with farmed rabbit meat in mind. You can use wild rabbit if you like but you will need to increase the cooking time to reflect the age of the rabbit.
Farmed rabbit is typically to be younger and as a result more tender and as a result, is more predictable.
Although in most cases that meat is shredded from the bone as I do in my Instant Pot rabbit ragu.
It is pretty forgiving when cooked gently, the loin can dry out quickly and needs cooking with attention.
I love serving cacciatore with a cheesy polenta because it works so well.
I usually change up the cheese to match the intensity of the sauce.
For this rabbit recipe, I would use something pretty gently flavoured like nutty gruyere.
But if polenta ain’t your thing then this recipe works wonderfully with potatoes.
It does not matter whether it is some simple boiled potatoes or my crispy fried potatoes.
It works so well because they are great at mopping up that delicious sauce!
- 2 Rabbit Legs
- 1 Tbsp Flour
- 3 Tbsp Olive Oil
- 3 Anchovy Fillets
- 6 Shallots
- 6 Garlic Cloves
- 150 ml (5 fl oz) White Wine
- 250 ml (8.5 fl oz) Chicken Stock
- 250 g (9 oz) Cherry Tomatoes
- Season the rabbit with salt and pepper and then dredge with the flour.
- Heat the olive oil in a heavy-based pan over a medium heat.
- Add the rabbit legs and brown on both sides before removing.
- Add the anchovy fillets to the pan along with the peeled shallots.
- Cook for 5 minutes stirring occasionally.
- Pour in the white wine and allow to reduce to by 3/4s scraping the bottom of the pan to loosen any residue.
- Return the rabbit to the pan and pour over the chicken stock.
- Crush the garlic clove with the heel of hour hand and add them to the pan.
- Chop half of the cherry tomatoes in half and add them with the bay leaf.
- Add a lid and place in the over and 180°C or 350°F for 40 minutes.
- Take the pan out of the oven and remove the rabbit legs and cover with foil.
- Reduce the cooking liquid by half and then cut the remaining tomatoes in half and add those.
- Stir and cook for two minutes.
- Return the rabbit and coat with the sauce before serving with lots of fresh parsley.
Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 615Total Fat: 30gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 82mgSodium: 460mgCarbohydrates: 39gFiber: 6gSugar: 16gProtein: 36g