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RABBIT CACCIATORE
  • 1 fryer rabbit, cut up
  • 3 tbsp. olive oil
  • 1/4 lb bacon, chopped fine
  • 6 bay leaves
  • 1 large onion, chopped fine
  • 1 clove garlic, crushed
  • 1/4 tsp fresh ground pepper
  • 4 cups stewed tomatoes
  • 1/4 cup tomato paste
  • 1/4 tsp crushed chili pepper
  • 1/2 tsp dried oregano
  • 4 tbsp butter
  • 1/2 cup fresh parsley, chopped fine
  • 1/2 tsp salt
  • 1/2 cup dry red wine
  • olive oil
  • flour
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    1. Place olive oil in a deep saucepan over medium heat. Add bacon and bay leaves to hot oil. Add onion and cook until a little past golden brown. Add garlic and pepper. Cook until the mixture is well browned.
    2. Add stewed tomatoes, tomato paste, chili pepper, oregano, butter, parsley and salt. Bring mixture to a boil, remove from heat and let stand until rabbit is added.
    3. Flour rabbit and gently brown in a separate pan in olive oil. When brown, add wine. Simmer for 5 minutes, then add rabbit and wine mixture to the other pan. Simmer for 40 minutes or until tender.

     

     
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