Rabbit Hunters Style
Savor the rustic charm of Italian countryside cooking with Rabbit Hunters Style, a hearty and flavorful one-pot dish that’s perfect for cozy dinners. Lean rabbit meat is seared to golden perfection, then gently simmered in a rich tomato and white wine sauce infused with aromatics like garlic, fresh rosemary, and thyme. Complemented by a medley of sautéed onions, carrots, and celery, this dish is both earthy and elegant. The slow-cooking process ensures tender, fall-off-the-bone meat and a sauce bursting with depth and flavor. Serve this classic rustic recipe with creamy polenta, velvety mashed potatoes, or crusty bread for a comforting and satisfying meal. Perfect for special occasions or an adventurous twist on traditional comfort food, this dish celebrates simple ingredients elevated with timeless Italian techniques.
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Recipe Information
Ingredients
- 1 whole (about 2.5-3 lbs), cut into pieces rabbit
- 4 tablespoons olive oil
- 1 large, finely chopped yellow onion
- 2 medium, diced carrots
- 2 medium, diced celery stalks
- 4 minced garlic cloves
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 1 cup dry white wine
- 1 14 oz can canned diced tomatoes
- 2 tablespoons tomato paste
- 1 cup chicken stock
- 1 teaspoon (to taste) salt
- 1 teaspoon (to taste) black pepper
- 2 tablespoons, chopped (for garnish) parsley
Instructions
Preheat a large, heavy-bottomed skillet or Dutch oven over medium-high heat. Add 2 tablespoons of olive oil.
Season the rabbit pieces with salt and black pepper on both sides.
In batches, sear the rabbit pieces in the skillet until golden brown on both sides, about 3-4 minutes per side. Remove the rabbit from the skillet and set aside.
Add the remaining olive oil to the skillet, then add the onion, carrots, and celery. Sauté for 6-8 minutes, stirring occasionally, until softened and lightly browned.
Stir in the minced garlic, rosemary, and thyme sprigs. Cook for about 1 minute until aromatic.
Deglaze the skillet with white wine, scraping the bottom of the pan to release any browned bits. Let the wine simmer for 2-3 minutes to reduce slightly.
Stir in the canned diced tomatoes, tomato paste, and chicken stock. Mix well to combine into a smooth sauce.
Return the seared rabbit pieces to the skillet, nestling them into the sauce. Ensure the rabbit is mostly submerged in the liquid.
Lower the heat to a simmer, cover the skillet, and cook for 60-75 minutes, stirring occasionally. The rabbit should be tender and the sauce thickened.
Taste the sauce and adjust seasonings with additional salt and pepper, if necessary.
Discard the rosemary and thyme sprigs before serving.
Serve the rabbit hot, garnished with freshly chopped parsley. This dish pairs wonderfully with polenta, mashed potatoes, or crusty bread.
Nutrition Facts
Calories |
3954 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 185.9 g | 238% | |
| Saturated Fat | 45.7 g | 228% | |
| Polyunsaturated Fat | 30.7 g | ||
| Cholesterol | 1177 mg | 392% | |
| Sodium | 8159 mg | 355% | |
| Total Carbohydrate | 73.5 g | 27% | |
| Dietary Fiber | 23.8 g | 85% | |
| Total Sugars | 40.1 g | ||
| Protein | 431.7 g | 863% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 746 mg | 57% | |
| Iron | 40.3 mg | 224% | |
| Potassium | 7286 mg | 155% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
