Rabbit Cacciatore
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 3 tablespoons olive oil
- 1 tablespoon chopped fresh rosemary
- 2 tablespoons chopped fresh oregano
- 2 tablespoons chopped fresh thyme
- 5 garlic cloves, minced
- Carbohydrate 10 g(3%)
- Cholesterol 210 mg(70%)
- Fat 31 g(48%)
- Fiber 3 g(12%)
- Protein 75 g(151%)
- Saturated Fat 8 g(38%)
- Sodium 162 mg(7%)
- Calories 687
Preparation Heat oil in heavy large pot over high heat. Sprinkle rabbit with salt and pepper. Add rabbit to pot and sauté until browned on all sides, about 10 minutes. Add garlic; sauté 1 minute. Add tomatoes and wine. Bring to boil, scraping up any browned bits. Reduce heat to medium, cover and simmer until rabbit is cooked through, about 30 minutes. Using tongs, transfer rabbit pieces to plate. Add herbs to sauce in pot. Simmer until slightly reduced, about 5 minutes. Return rabbit to pot. Stir until heated through, about 3 minutes. Season with salt and pepper and serve.
Preparation Heat oil in heavy large pot over high heat. Sprinkle rabbit with salt and pepper. Add rabbit to pot and sauté until browned on all sides, about 10 minutes. Add garlic; sauté 1 minute. Add tomatoes and wine. Bring to boil, scraping up any browned bits. Reduce heat to medium, cover and simmer until rabbit is cooked through, about 30 minutes. Using tongs, transfer rabbit pieces to plate. Add herbs to sauce in pot. Simmer until slightly reduced, about 5 minutes. Return rabbit to pot. Stir until heated through, about 3 minutes. Season with salt and pepper and serve.
