Rabbit cacciatore

    1 hour 10 min

    A deliciously simple cacciatore made with rabbit. A rabbit stew that is so light and delicious, yet warming and satisfying. Try it with polenta or mash, or simply crusty bread.


    Bedfordshire, England, UK
    6 people made this

    Serves: 4 

    • 1 tablespoon olive oil
    • 15g butter
    • 4 rashers streaky bacon or pancetta, chopped
    • 1 large red onion, chopped
    • 500g rabbit pieces
    • 250ml white wine
    • 1 (400g) tin plum tomatoes, pureed with their juice
    • 1 bay leaf
    • 1 sprig thyme
    • salt and black pepper to taste

    Prep:15min  ›  Cook:55min  ›  Ready in:1hr10min 

    1. In a casserole, heat the olive oil and butter. Cook the bacon and onion over medium heat until the onion is soft. Add the rabbit and brown on all sides.
    2. Pour in the white wine and increase the heat. Let the wine simmer for a few minutes, then add the pureed tomatoes, bay leaf, salt and pepper. Bring to a simmer, then cover partially and lower the heat.
    3. Simmer gently until the rabbit is cooked through and tender, about 45 minutes. If the stew becomes too dry, add some hot water or chicken stock. Remove the bay leaf and thyme sprig before serving.

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