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In Italian, cacciatore means “hunter.” Usually made from chicken or rabbit, a traditional cacciatore often includes onions, tomatoes, bell peppers, and herbs.
Cacciatore is a traditional Italian dish similar to a stew, made with whole pieces of boned rabbit meat. It is a popular recipe that often includes bold flavors such as rosemary, garlic, to complement the distinct taste of rabbit meat. Best served with polenta or potato puree.
PREP TIME 15 MINUTES
COOK TIME: 50 MINUTES
- One whole rabbit, cut into 6-8 pieces.
- Add: Salt and pepper
- 3 TBSP fresh thyme leaves (1TBSP dried)
- 1 TSP fresh Rosemary leaves or (1/2 TS dried)
- 1/4 cup all purpose flour
- 2 TBSP Extra virgin olive oil
- 1/2 chopped onion
- 2 cloves fresh garlic, minced
- 2/3 cups of chopped Mushrooms
- 3 cups very ripe tomatoes or 1 can plum tomatoes
- 2 red bell peppers, cut into cubes
- 1 bay leaf
- 16 olives, black or green pitted
- Sprinkle rabbit with flour, salt and pepper and half of the thyme leaves
- Brown the rabbit pieces in skillet with olive oil. heat should be medium high.
- Cook for 2-3 minutes on one side, then turn and brown the other side for 2-3 minutes.
- Remove rabbit to a dish and set aside.
- Add onions, garlic, bell peppers, mushrooms, rosemary thyme to skillet.
- Cook onion first for 1 minute then add remainder, cook for a few minutes more.
- Add Rabbit back into the pan. Cover and cook for 35 mins.
- Uncover and Add olives, Boil off excess moisture and reduce the sauce.
- When liquid is reduced to half, check the Seasoning, add more salt and pepper to taste. remove from heat and serve