Rabbit cacciatore

Rabbit cacciatore

By
From
Great Pub Food
Serves
4
Photographer
Lisa Cohen

Ingredients

Quantity Ingredient
3 tablespoons olive oil
1.2kg farmed rabbit, jointed
2 onions, sliced
1 carrot, diced
1 celery stalk, diced
3 garlic cloves, finely chopped
125g button mushrooms, sliced
125ml dry white wine
125ml chicken stock
2 x 400g whole tomatoes
1 sprig rosemary
1 bay leaf
155g pitted kalamata olives
sea salt and freshly ground black pepper
chopped flat-leaf parsley, to serve

Method

  1. Heat the oil in a large heavy-based saucepan over medium–high heat. Cook the rabbit pieces in two batches for 2–3 minutes on each side, or until browned all over. Transfer to a plate and set aside.
  2. Reduce the heat to low–medium and cook the onion, carrot, celery and garlic, until softened. Add the mushrooms and cook until golden-brown. Return the rabbit to the pan, pour in the wine and stock and bring to the boil. Add the tomatoes and their juice, squashing the tomatoes as you add them. Add the rosemary and bay leaf and stir to combine. Cover and gently simmer for 30 minutes. Add the olives, cover and gently simmer for a further 20–30 minutes, or until the meat is tender and starts to come away from the bone. Season with salt and pepper.
  3. Serve sprinkled with parsley.
Tags:
Great
Pub
Food
Rachael
Lane
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