Rabbit Cacciatore (recipe)
- 1 rabbit cut into pieces
- 1 cup flour
- 1 teaspoon Salt (or to taste)
- 1 teaspoon Black Pepper (or to taste)
- vegetable oil (enough to coat bottom of pan)
- 1 large onion, chopped
- 1 large green pepper, chopped
- 3 cloves minced garlic
- 1 large can of diced tomatoes
- 1 teaspoon dried oregano
- 1 Tablespoon dried sweet basil
- 1 Tablespoon parsley flakes
- 1/2 teaspoon red pepper flakes
- 3/4 cup red wine (or white if you prefer)
- 1 cup of mushrooms (preferably podpinki or other wild mushroom)
Directions: (preheat oven to 350 degrees)
- Combine the flour, salt and pepper. Dredge rabbit pieces in flour until coated. Heat the oil in a large frying pan. Fry the rabbit pieces until they are browned on both sides and remove them from skillet. Place the fried pieced of rabbit into a baking dish.
- Fry onion, mushrooms, garlic, and bell pepper in a sauce pan. Cook until the mixture is slightly browned and translucent. Add the tomatoes, wine, and the rest of ingredients and bring to a boil. Pour the sauce evenly over the rabbit. Cover with foil and bake for approximately one and a half hours. The dish is ready wen the rabbit falls off of the bone.
Cacciatore means “hunter” in Italian. In cuisine, “alla cacciatore” refers to a meal prepared “hunter style” with tomatoes, onions, mushrooms, herbs, and bell peppers and wine. Cacciatore is popularly made with braised chicken or rabbit.
There are many different variations of this dish based upon ingredients available in specific regions. For example, in southern Italy, cacciatore often included red wine while northern Italian chefs might use white wine.