Dutch Oven Rabbit Cacciatore:
I never tried rabbit until I moved to Spain. What a pity! it tastes like chicken, but has a better texture and flavor.
If it is your first time to try rabbit, it has a great flavor, but there are some small bones, so be careful and eat with your hands.
Dutch Oven Rabbit Cacciatore History:
Rabbit Cacciatore or Dutch Oven Rabbit is a traditional Italian dish, boasts a rich history deeply rooted in culinary traditions and regional flavors. Over the years, the rustic and hearty nature of this dish has evolved, reflecting the agricultural practices and culinary preferences distinctive to various Italian regions.
The term “Cacciatore” translates to “hunter” in Italian. Historically, this dish was crafted with game meats like rabbit or other small game animals, caught during hunters’ expeditions. The use of simple, readily available ingredients ensured a flavorful and satisfying meal in the rustic countryside.
The slow-cooking process allows the flavors to meld, resulting in tender, succulent rabbit meat infused with the essence of the sauce. The versatility of Rabbit Cacciatore makes it suitable for various occasions, ranging from family dinners to celebratory gatherings.
Why Dutch Oven Rabbit Cacciatore Works:
By combining the flavors and textures of rabbit meat with a simple dressing of olive oil, garlic, and salt, you achieve a delightful harmony. Rabbit meat emerges as a lean protein, boasting lower fat and calorie content compared to chicken, beef, or pork.
In crafting the Best Dutch Oven Rabbit Ever, the process begins with coating rabbit pieces in seasoned flour, followed by a pan-searing step in olive oil until a golden brown hue is achieved. The rabbit is then braised, rendering it tender and bursting with flavor.
This recipe employs the cacciatore technique, a traditional Italian method for cooking wild game and poultry. It involves the art of cooking whole pieces of boned meat with bold flavors such as rosemary, garlic, or juniper berries.Â
Dutch Oven Rabbit Cacciatore Tips and Tricks:
- Browning Before Braising: Proceed to brown the rabbit before braising. This critical step involves pan-searing the rabbit before braising it in the sauce, contributing to the development of a rich, deep flavor and creating a crispy exterior.
- Dutch Oven or Slow Cooker: Opt for a Dutch oven or slow cooker. Cooking the rabbit in a Dutch oven or slow cooker ensures a slow and even cooking process, resulting in tender, juicy meat.
- Infuse Bold Flavors: Infuse bold flavors into the dish. Embrace the cacciatore technique’s tradition of using bold flavors such as rosemary, garlic, or juniper berries. The addition of these ingredients to the recipe elevates the rabbit’s flavor and contributes to the creation of a rich, savory sauce.
- Serve with Your Favorite Sides: Complete the meal by serving alongside your favorite sides. Rabbit cacciatore complements a variety of side dishes, including pasta, or roasted vegetables.Â
Making Dutch Oven Rabbit Cacciatore:
1 rabbit will feed about 4 people. I braise it in batches, normally it takes about 3 batches.
Get your Dutch oven preheated to medium high, if the oil starts to smoke turn it down.
Make sure the bottom of the Dutch oven has enough oil. 1 tablespoon per batch usually works for me.Â
This will ensure you sear the meat, and get color.
Salt the meat, and toss it in flour. I use a separate bowl, then shake to get the excess flour off, and put it in the Dutch oven. Cook it for about 5 minutes until the meat is golden.
The first batch might take 7 minutes. Color is king, not the clock.
On the last batch, turn the heat down to medium, and add another tablespoon of oil, and the onions, and sauté for about 10 minutes, until the onions are soft, now add the stock and tomatoes and deglaze the pan, scrape the burnt bits off of the bottom of the pan, there is a ton of flavor in there.Â
Good job, the tough part is done.Â
Now make sure the rabbit is fully submerged. If it is not add enough water to submerge it. The most water I ever had to use was 1 cup. Bring to a simmer, and put the lid on.
Keep in mind that the temperature to so simmer with the lid on will be lower, so turn the heat down a little so pan does not start boiling with the lid on. Cook for about 50 minutes, and add the olives if using, and cook for another 5 minutes.
Turn off heat. You should now have almost falling off the bone rabbit, with a nice tomato sauce ‘gravy’. I like to serve on a bed of polenta or mashed potatoes. Enjoy
The Best Dutch Oven Rabbit Cacciatore Ever
Equipment
Ingredients
- 900 grams rabbit pieces 1 whole rabbit about 2lb - cut into pieces
- 2 tbsp flour seasoned with salt and pepper
- 3 tbsp olive oil
- 2 onions chopped
- 3 garlic cloves chopped
- 250 ml white wine
- 1 can whole tomatoes 400g/14oz Any canned tomatoes will work
- 500 ml chicken stock
- 20 green olives give or take (optional)
- 1 tbsp sugar
Instructions
- Coat the rabbit pieces with flour. In a large, shallow pan, heat 1 tbsp of olive oil over medium-high heat. Fry the rabbit in 3 batches, adding 1 tbsp of oil for each batch, until golden on all sides. Transfer the rabbit to a plate and keep it warm.
- In the same pan, heat the rest of the oil and sauté the onions and garlic for 15 minutes on low heat until they are soft.
- Add the rabbit back to the pan and pour the wine over it. Increase the heat and let the wine simmer until it is reduced by half, then add the cherry tomatoes. Make sure the rabbit is fully submerged, or add some water if needed.
- Put a lid on the pan and let it cook gently for 50 minutes until the rabbit meat is soft and tender. The cooking time may vary, but if the meat is still tough, just keep cooking it and add more water if necessary. The meat will eventually fall off the bone when it is done.
- Add the olives to the cooked meat, put the lid on and let it simmer for another 5 to 10 minutes. Adjust the taste with sugar, salt and pepper, and sprinkle the rest of the parsley on top. Enjoy it with polenta, mashed potatoes or a flat pasta with butter, such as tagliatelle.
- Be careful to not over salt the stew, if you are using the olives, because they will add more salt.
Nutrition
The Best Dutch Oven Rabbit Cacciatore Ever Pairs well with:
