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Light & Delicious Rabbit Cacciatore

This simple and delicious rabbit cacciatore recipe features rabbit legs cooked in a cherry tomato and white wine sauce and is filling yet light.

Square overhead image of rabbit cacciatore featuring, rabbit legs shallots and cherry tomatoes served on cheesy polenta with lots of parsley

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 big 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.

Portrait image of rabbit cacciatore featuring rabbit legs, shallots and cherry tomatoes served on cheesy polenta with lots of parsley

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.

It is also likely much more readily available than you think and this rabbit cacciatore is the perfect place to start cooking with it.

In most cases, I shred the meat from the bone just like I do in my Instant Pot rabbit ragu.

But this recipe uses the rear leg of the rabbit just like my spiced rabbit tagine and braised rabbit leg.

It is pretty forgiving when cooked gently, the loin can dry out quickly and needs cooking with attention.

Portrait image of a cheesy polenta porridge being served onto a plate by a spoon

Serving Suggestions.

I love serving any 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!

But as this is very much a lighter cacciatore it works great served with something like this asparagus and pancetta recipe.

Rabbit Cacciatore Recipe
Yield: 2 Servings

Rabbit Cacciatore Recipe

Prep Time: 5 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 20 minutes

This Rabbit Cacciatore recipe is a modern lighter take on the classic hunters catch of the day recipe featuring rabbit legs cooked in a white wine sauce.

Ingredients

  • 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

Instructions

  1. Season the rabbit with salt and pepper and then dredge with the flour.
  2. Heat the olive oil in a heavy-based pan over a medium heat.
  3. Add the rabbit legs and brown on both sides before removing.
  4. Add the anchovy fillets to the pan along with the peeled shallots.
  5. Cook for 5 minutes stirring occasionally.
  6. Pour in the white wine and allow to reduce to by 3/4s scraping the bottom of the pan to loosen any residue.
  7. Return the rabbit to the pan and pour over the chicken stock.
  8. Crush the garlic clove with the heel of hour hand and add them to the pan.
  9. Chop half of the cherry tomatoes in half and add them with the bay leaf.
  10. Add a lid and place in the over and 180°C or 350°F for 40 minutes.
  11. Take the pan out of the oven and remove the rabbit legs and cover with foil.
  12. Reduce the cooking liquid by half and then cut the remaining tomatoes in half and add those.
  13. Stir and cook for two minutes.
  14. 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
Calorific details are provided by a third-party application and are to be used as indicative figures only.

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