Rabbit Cacciatore Recipe or Coniglio alla Cacciatora
This Rabbit Cacciatore recipe, or Coniglio alla Cacciatora in Italian, is a modern, lighter take on the classic hunters "catch of the day" recipe featuring rabbit legs cooked in a white wine sauce.
Servings 2 Servings
Calories 615kcal
Ingredients
- 2 Rabbit Legs
- 1 tablespoon Flour
- 3 tablespoon Olive Oil
- 3 Anchovy Fillets
- 6 Small Echalion or Banana Shallots
- 6 Garlic Cloves
- 175 ml White Wine ¾ Cup
- 250 ml Chicken Stock 1 Cup
- 250 g Cherry Tomatoes 1⅓-1½ Cups
- ¼-½ teaspoon Salt
- ¼ teaspoon Pepper
Instructions
- Season the rabbit with salt and pepper, and then dredge it with the flour.
- Heat the olive oil in a deep 28cm or 11" skillet or frying pan (with a lid) 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 by ¾'s, 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 cloves with the heel of your hand and add them to the pan.
- Chop half of the cherry tomatoes into two and add them with the bay leaf.
- Add a lid and place in the oven 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 it with the sauce before serving it with lots of fresh parsley.
Nutrition
Serving: 1 | Calories: 615kcal | Carbohydrates: 39g | Protein: 36g | Fat: 30g | Saturated Fat: 6g | Polyunsaturated Fat: 22g | Cholesterol: 82mg | Sodium: 460mg | Fiber: 6g | Sugar: 16g
