Rabbit cacciatore
Item 1 of 1
- medium
- 4
- 1 hour 20 minutes
Rich and hearty, this 'hunter-style' Italian stew is often made with chicken, but Francesco Mazzei celebrates the wonderful taste of British game meat by choosing the subtle flavour of rabbit. Cooked with earthy wild mushrooms and salty pancetta, Francesco adds a little extra Italian flair with capers and juicy olives scattered over the top. Serve with a bowl of buttery mashed potato for a hearty supper, or have it the Italian way with a pile of crusty bread or pasta on the side.
First published in 2016
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Ingredients
Metric
Imperial
Rabbit
- 600g of rabbit leg, bones removed from the thighs but left in the legs
- 15g of plain flour
- 15ml of extra virgin olive oil
- salt
- freshly ground black pepper
Cacciatore
- 60g of pancetta, chopped into lardons
- 1 carrot, diced
- 1 onion, diced
- 1 stick of celery, diced
- 2 garlic cloves, finely chopped
- 5g of chopped rosemary
- 200g of mixed wild mushrooms, sliced
- 75ml of white wine
- 2 tbsp of tomato paste
- 500ml of chicken stock
- 3 dried chillies
- 1 handful of black olives, pitted
- 1 tbsp of baby capers
To serve
SAVE RECIPE
Method
1
Preheat the oven to 195°C/gas mark 5½
2
Season the rabbit legs with salt and pepper and dust with the plain flour. Heat the extra virgin olive oil in a large pan over a medium heat and colour the legs lightly on all sides. Remove from the pan and set aside
- 600g of rabbit leg, bones removed from the thighs but left in the legs
- salt
- freshly ground black pepper
- 15g of plain flour
- 15ml of extra virgin olive oil
3
Place a separate ovenproof pan or casserole dish over a medium heat and add the pancetta, carrot, onion, celery, garlic and rosemary. Fry together gently, allowing the vegetables to soften in the fat released from the pancetta. Add the mushrooms and wine to the pan and stir, cooking for 5 minutes until the liquid evaporates
- 60g of pancetta, chopped into lardons
- 1 carrot, diced
- 1 onion, diced
- 1 stick of celery, diced
- 2 garlic cloves, finely chopped
- 5g of chopped rosemary
- 75ml of white wine
- 200g of mixed wild mushrooms, sliced
4
In a separate jug, mix the tomato paste into the chicken stock until dissolved and combined. Pour the stock over the vegetables, adding the rabbit, dried chillies, capers and olives to the pan. Put the lid on the dish and transfer to the preheated oven, cooking for 45–50 minutes until the rabbit is cooked through
- 2 tbsp of tomato paste
- 500ml of chicken stock
- 3 dried chillies
- 1 tbsp of baby capers
- 1 handful of black olives, pitted
5
To serve, place the dish in the centre of the table and serve hot, garnished with a few sprigs of fresh chervil
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