Rabbit Cacciatora
Serves: 6
Lelia Marks
1 January 1970
Based on User reviews:
49
Spice
46
Sweetness
54
Sourness
43
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
3 tbsps
Olive Oil4 cloves
Garlic (cut in quarters)2 small
Red Onion (finely chopped)1 cup
Pitted Black Olives3 tbsps
Parsley (chopped fresh)Directions:
1
Sprinkle the rabbit with salt and pepper
2
Heat a large Dutch oven over medium-high heat
3
Add the olive oil and the rabbit pieces (except for the belly), and sear on both sides until golden brown, about 4 minutes per side
4
Remove to a plate
5
Chop the rabbit belly finely
6
Add to the same pot and saute the rabbit bellies with the anchovies and garlic
7
Use your wooden spoon to break up the anchovies, and saute until the garlic is fragrant and the anchovies are melted
8
Add the carrots, onions and celery and saute until tender and just beginning to turn golden
9
Stir in the wine and cook until the sharp wine smell cooks away, about 5 minutes
10
Add the tomatoes and their juices along with the olives, and give a good stir
11
Add the rabbit to the pot, making sure the pieces are just covered by the tomatoes, and stir to coat with the sauce
12
Cover with a lid
13
Bring to a simmer and add the bay leaves
14
Simmer on low for 35 to 40 minutes
15
Serve sprinkled with chopped parsley