Rabbit Cacciatore Lidia Food

RABBIT CACCIATORA

Steps:

• Place rabbit in bowl with enough water to cover. Add vinegar, salt and 1/2 teaspoon powdered cloves. Marinate for 2 hours. Drain and dry rabbit thoroughly. Cut rabbit into 6 pieces (2 haunches, 2 shoulders and saddle cut in 2).
• Heat enough butter in large skillet to coat bottom, then add olive oil. Add garlic and fry. Add rabbit pieces and brown. Season with salt and pepper.
• Add spring onions, green pepper and celery, stirring to combine all ingredients. Stir in parsley, remaining cloves, basil and bay leaf. Mix together tomato paste, wine and sherry. Add to pan and stir well. Season with salt and pepper. Cover and let simmer for 1 1/4 hours. When done, remove bay leaf and season again. Place in decorative casserole to serve.
• Cook carrots with sugar, butter and water until caramelized and add to casserole. Garnish with remaining parsley.

RABBIT CACCIATORE

Steps:

• Following the photographs, lay the rabbit on its side; lift up the thigh of the meaty hind leg, then twist it around and bend it back to expose the joint. Cut into the flesh there and through the joint to separate the leg-thigh piece. Turn the rabbit over and separate the other hind leg in the same way.
• Lift the foreleg on one side, find and sever the shoulder joint, and pull off the leg from the backbone.
• Clean all the fat from the cavity. Cut off the neck, slicing crosswise through the backbone just above the rib cage. Cut off the tail end of the backbone, slicing crosswise just below the meaty flaps of the saddle-chop the backbone here with a cleaver or a sturdy kitchen knife.
• Cut crosswise through the meat flaps and backbone where the saddle meets the rib cage; make an initial cut with your knife, then chop with the cleaver to separate the rib piece from the saddle.
• Cut and chop the saddle in half, crosswise. Spread open the two sides of the rib cage and split them apart down the middle.
• You now have eight good serving pieces plus the two small pieces of neck and tail.
• Toss the rabbit pieces with 1 1/2 teaspoons of salt to season them on all sides.
• Pour the 1/3 cup olive oil into the braising pan, swirling it around, and set over medium heat. As the pan heats, lay in the meatiest rabbit pieces, close together in one layer, tucking the remaining pieces (like the rib pieces) on top.
• Cook, without turning, to let the meat caramelize slowly, and scatter the garlic, sage leaves, and rosemary sprigs on top. After 6 or 7 minutes, or whenever the undersides of the rabbit pieces are opaque and just lightly browned, turn them over and move them around. Brown gently now for 10 minutes or so, turning again once to let the seasonings tumble in between.
• Scatter the sun-dried tomato halves over the rabbit pieces, turning them again so the tomatoes fall to the bottom. Clear a space and drop in the shallots; cook them in the hot spot for a minute or two, then tumble them in with the rabbit pieces. Clear another spot, drop in the tomato paste, toast it for a minute, then turn and move the pieces around in the pan, distributing the tomato paste.
• The rabbit should be browned all over by now; if not, turn any pale sides to the pan bottom. Drop in the cherry-pepper pieces in hot spots and toast them for a minute.
• Turn the heat up a bit, and pour the vinegar into the pan in several clear places; let it steam and sizzle, then pour the white wine all around. Turn the rabbit pieces as the wine heats and starts to cook off.
• Now scatter the bell-pepper pieces into the pan and continue to cook, turning occasionally and maintaining the heat so the juices in the pan are gently sizzling and evaporating and light browning continues.
• After 12 minutes or so, when the pepper pieces have softened and the rabbit has caramelized more and the pan bottom is nearly dry, drizzle over another tablespoon or two of the olive oil and turn the pieces. Pour in the cup of hot broth and stir it with the seasonings, scraping the bottom to dissolve any glaze.
• When the broth is simmering, cover and cook about 15 minutes, then sprinkle on another 1/4 to 1/2 teaspoon of salt (taste to determine how much). Turn everything again, stirring to deglaze the bottom of the pan; the liquid should be reducing and thickening gradually; adjust the heat if necessary.
• Cover and cook a final 10 to 15 minutes, or until broth and juices have concentrated into a small amount of thick sauce, enough to coat the rabbit, and the meat is tender. If there's not enough liquid, pour in broth, a few tablespoons at a time, heat, and stir to blend.
• Remove the pan from the heat. Serve right away, or cover the pan to keep the rabbit warm. If it has cooled or the sauce thickens, reheat the rabbit gently with small amounts of broth to refresh and moisten it. Taste for seasoning before serving.
• Rabbit cacciatore is delightful served as is with some piping polenta or a good crusty bread to mop up the silky sauce.
• You can also use the sauce to dress pasta and serve it with the rabbit, especially Whole Wheat Pasta (page 148) or Poor Man's Pasta shaped into boccoli (page 133), or garganelli (page 143).
• Potato Gnocchi (page 210) and Whole Wheat Gnocchi (page 211) are also good companions for this dish.
• If you have any leftovers, pick the meat off the bones and mix with what sauce you may have left. Add this to the Basic Risotto (page 224), halfway through the cooking.

RABBIT, HUNTER-STYLE: CONIGLIO ALLA CACCIATORA

Steps:

• In a large saute pan, heat the oil over medium-high heat. When the oil is hot, add the rabbit and cook until brown. Turn the rabbit over and cook the other side. Remove the browned rabbit to a plate and hold aside.
• When all rabbit is removed, add the onion, garlic, and mushrooms. Saute until the onion is tender. Add in the browned rabbit and season with salt, pepper and red pepper flakes. Add the tomatoes, cover, and simmer for 30 minutes, or until rabbit is done. Remove the rabbit from the sauce and keep warm. Remove the cover and simmer for another 10 minutes on high heat to concentrate the sauce. Adjust the seasoning if necessary. Pour sauce on top of rabbit and sprinkle with parsley.

RABBIT CACCIATORE

Steps:

• Toss the rabbit in the flour. Heat 1 tbsp olive oil in a large, shallow pan and brown the rabbit in 3 batches, adding another tbsp oil for each batch. Lift out all the rabbit onto a plate and set aside. Add the onions and garlic to the pan with the remaining oil, then gently cook for 15 mins until softened. Add most of the parsley and cook for a few mins more. Return the rabbit to the pan and pour in the wine. Turn up the heat and bubble the wine until half-reduced, then stir in the cherry tomatoes. If the rabbit isn't completely covered, add a splash of water.
• Cover the pan and simmer for 40 mins until the rabbit is tender - the timing can vary, but if it's still tough just continue to cook, adding more water if needed, and the meat will eventually start to come away from the bone. When the meat is ready, throw in the olives, cover and simmer for 5-10 mins more. Season with sugar, salt and pepper, then scatter with the remaining parsley to serve. Serve with polenta, mash or a buttery, flat pasta, such as tagliatelle

RABBIT CACCIATORE

Steps:

• 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.