Featured Recipe

Featured Chef Charles and Julie Mayfields’s
Rabbit Cacciatore



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!

Rabbit meat is all white meat, high in protein and really low in fat and cholesterol. Though some may say rabbit tastes a lot like chicken, we think it tastes like chicken – only better!


  • 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


  1. Coat the rabbit pieces in the almond flour and set aside.
  2. 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)..
  3. Without stirring, brown for about 3-4 minutes on the first side, then flip over. Remove to a clean plate.
  4. Add in the onions, and stir allowing to cook for 1-2 minutes. Add in the mushrooms, peppers and garlic.
  5. 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.
  6. Stir to combine all, and bring liquid up to a simmer.
  7. Reduce heat to medium-low, and cover, cooking for 30-45 minutes or until rabbit is tender.
We like to serve ours over a bed of freshly cooked spaghetti squash.