Featured Chef Charles and Julie Mayfields’s
This recipe combines favorites of both of ours: rabbit hunting (a favorite of Charles’) and a classic Italian cacciatore preparation (a favorite of Julie’s – though growing up our house always made Chicken Cacciatore). In Italian “cacciatore” mean’s hunter – so essentially we’ve made a rabbit hunter’s stew. Fitting, since Charles is the hunter!
- 1-3 pound (1-1.5 kg) rabbit, cut into 6 to 8 pieces
- ½-¾ cup (80-120g) almond flour
- 3 tablespoons olive oil
- 1 large onion, chopped
- 1-2 cups (125-250 g) mushrooms
- 2 large red peppers, chopped into small pieces
- 4-6 cloves garlic, minced
- 28 ounces (~1 liter) canned tomatoes
- ¾ cup dry red wine
- ¾ cup chicken stock
- 2 tablespoons capers, rinsed
- 3 tablespoons fresh basil, finely chopped
- 1 tablespoon fresh oregano, finely chopped
- salt and pepper to taste
- Coat the rabbit pieces in the almond flour and set aside.
- Heat a large skillet or braiser over medium/medium-high heat. Add in the oil, and when hot, add in the rabbit pieces (work in batches if you need to as you do not want to overcrowd the pan)..
- Without stirring, brown for about 3-4 minutes on the first side, then flip over. Remove to a clean plate.
- Add in the onions, and stir allowing to cook for 1-2 minutes. Add in the mushrooms, peppers and garlic.
- When onions are translucent and mushrooms softened, add the rabbit back to the pan and pour in the tomatoes, red wine, chicken stock, capers, basil and oregano.
- Stir to combine all, and bring liquid up to a simmer.
- Reduce heat to medium-low, and cover, cooking for 30-45 minutes or until rabbit is tender.