Rabbit Cacciatore

🛒 Ingredients

• Rabbit, cut into pieces 1200 g · 1920 kcal
• Olive oil 55 g · 495 kcal
• Onion, large 200 g · 80 kcal
• Garlic cloves 20 g · 30 kcal
• Red bell pepper, large 200 g · 60 kcal
• Cremini mushrooms 200 g · 44 kcal
• Canned diced tomatoes 800 g · 160 kcal
• Tomato paste 30 g · 24 kcal
• Dry white wine 200 g · 160 kcal
• Chicken broth 200 g · 10 kcal
• Fresh rosemary 5 g · 0 kcal
• Fresh thyme 5 g · 0 kcal
• Bay leaves 2 g · 0 kcal

👨‍🍳 Instructions

1. Season the rabbit pieces generously with salt and black pepper. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
2. Sear the rabbit pieces in batches until golden brown on all sides, then remove them and set aside.
3. Add chopped onion, bell pepper, and mushrooms to the pot, cooking until softened, about 8-10 minutes.
4. Stir in minced garlic and tomato paste, cooking for another minute until fragrant.
5. Deglaze the pot with white wine, scraping up any browned bits from the bottom, and let it simmer until reduced by half.
6. Return the seared rabbit to the pot, then add diced tomatoes, chicken broth, rosemary, thyme, and bay leaves.
7. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 1 to 1.5 hours, or until the rabbit is tender and falling off the bone.
8. Adjust seasoning if needed before serving hot, garnished with fresh parsley if desired.