Rabbit Cacciatore (Hunter Style) – Italian Recipe:

for the full recipe with step-by-step pictures, access the link below:
http://chefdepaprika.com/2012/11/rab...RecFoodCooking

ngredients (4-6 servings):
one whole rabbit, about 2 kg
4 tablespoons flour
salt and pepper to season
100 g butter
1 large red onion
1 carrot
1/2 celery stalk
4 garlic cloves
1 large bunch parsley leaves
1 cup white wine
6-8 fresh rosemary branches
1/2 kg button mushrooms
2 cups cherry tomatoes canned or fresh (I had some canned by my mother)
For the side-dish:
1 1/2 kg potatoes
100 g grated cheese
1 tablespoon poppy seeds
Preparation method:
Wash thoroughly the rabbit and cut into pieces, about 8 of them.
Season the rabbit pieces with salt and pepper then toss them in flour.
Heat some butter in large frying pan, over medium high heat, and fry the rabbit pieces in batches until golden, adding some more butter when needed, set them aside.
Chop the onion and parsley leaves. Slice thinly the carrot and celery stalk..
Cut the mushrooms into halves or quarters depending on their size.
Heat the remaining butter in the large pan and fry the onion and garlic for 2 minutes.
Add the sliced carrots and celery and cook for another 5 minutes.
Return the rabbit to the pan, pour in the wine and add most of the parsley and cook for 10 minutes.
Add the mushrooms and rosemary branches, bring the heat a bit up and cook for 5-7 minutes until the juice from the pan reduces to half.
Add the cherry tomatoes and some sun dried tomatoes if you have any. Add some water if needed so that the rabbit is completely covered with sauce.
Lower the heat,cover the pan and simmer for 40 minutes until the meat is fork tender, adding more water if needed. Season with salt an pepper.
For the side-dish:
Peel the potatoes, cut them into 2 cm cubes and cook them in salty boiling water until almost done.
Scoop the potatoes from the cooking dish and place them into a roasting tray smeared with a bit of butter. Season with salt and pepper.
Spread over the potatoes the grated cheese and the poppy seeds.
Place the potatoes into the preheated oven at 180 C and bake them for 15-20 minutes until they get a golden crust and the cheese has melted.

On Thu, 29 Nov 2012 02:46:11 -0800 (PST), Laszlo Varga
> wrote:

>Rabbit Cacciatore (Hunter Style) – Italian Recipe:
>
>for the full recipe with step-by-step pictures, access the link below:
>http://chefdepaprika.com/2012/11/rab...RecFoodCooking
>
>ngredients (4-6 servings):
>one whole rabbit, about 2 kg
>4 tablespoons flour
>salt and pepper to season
>100 g butter
>1 large red onion
>1 carrot
>1/2 celery stalk
>4 garlic cloves
>1 large bunch parsley leaves
>1 cup white wine
>6-8 fresh rosemary branches
>1/2 kg button mushrooms
>2 cups cherry tomatoes canned or fresh (I had some canned by my mother)
>For the side-dish:
>1 1/2 kg potatoes
>100 g grated cheese
>1 tablespoon poppy seeds
>Preparation method:
>Wash thoroughly the rabbit and cut into pieces, about 8 of them.
>Season the rabbit pieces with salt and pepper then toss them in flour.
>Heat some butter in large frying pan, over medium high heat, and fry the rabbit pieces in batches until golden, adding some more butter when needed, set them aside.
>Chop the onion and parsley leaves. Slice thinly the carrot and celery stalk.
>Cut the mushrooms into halves or quarters depending on their size.
>Heat the remaining butter in the large pan and fry the onion and garlic for 2 minutes.
>Add the sliced carrots and celery and cook for another 5 minutes.
>Return the rabbit to the pan, pour in the wine and add most of the parsley and cook for 10 minutes.
>Add the mushrooms and rosemary branches, bring the heat a bit up and cook for 5-7 minutes until the juice from the pan reduces to half.
>Add the cherry tomatoes and some sun dried tomatoes if you have any. Add some water if needed so that the rabbit is completely covered with sauce.
>Lower the heat,cover the pan and simmer for 40 minutes until the meat is fork tender, adding more water if needed. Season with salt an pepper.
>For the side-dish:
>Peel the potatoes, cut them into 2 cm cubes and cook them in salty boiling water until almost done.
>Scoop the potatoes from the cooking dish and place them into a roasting tray smeared with a bit of butter. Season with salt and pepper.
>Spread over the potatoes the grated cheese and the poppy seeds.
>Place the potatoes into the preheated oven at 180 C and bake them for 15-20 minutes until they get a golden crust and the cheese has melted.


Very nice recipe Laszlo, I'll have to try it out the next time a bunny
comes my way. My favourite rabbit recipe is Lapin Moutarde... always
comes out tender:
http://translate.google.com.au/trans...ed=0CDoQ7gEwAQ

On Thursday, November 29, 2012 2:18:12 PM UTC-7, Jeßus wrote:
> On Thu, 29 Nov 2012 02:46:11 -0800 (PST), Laszlo Varga
>
> > wrote:
>
>
>
> >Rabbit Cacciatore (Hunter Style) � Italian Recipe:
>
> >
>
> >for the full recipe with step-by-step pictures, access the link below:
>
> >http://chefdepaprika.com/2012/11/rab...RecFoodCooking
>
> >
>
> >ngredients (4-6 servings):
>
> >one whole rabbit, about 2 kg
>
> >4 tablespoons flour
>
> >salt and pepper to season
>
> >100 g butter
>
> >1 large red onion
>
> >1 carrot
>
> >1/2 celery stalk
>
> >4 garlic cloves
>
> >1 large bunch parsley leaves
>
> >1 cup white wine
>
> >6-8 fresh rosemary branches
>
> >1/2 kg button mushrooms
>
> >2 cups cherry tomatoes canned or fresh (I had some canned by my mother)
>
> >For the side-dish:
>
> >1 1/2 kg potatoes
>
> >100 g grated cheese
>
> >1 tablespoon poppy seeds
>
> >Preparation method:
>
> >Wash thoroughly the rabbit and cut into pieces, about 8 of them.
>
> >Season the rabbit pieces with salt and pepper then toss them in flour.
>
> >Heat some butter in large frying pan, over medium high heat, and fry the rabbit pieces in batches until golden, adding some more butter when needed, set them aside.
>
> >Chop the onion and parsley leaves. Slice thinly the carrot and celery stalk.
>
> >Cut the mushrooms into halves or quarters depending on their size.
>
> >Heat the remaining butter in the large pan and fry the onion and garlic for 2 minutes.
>
> >Add the sliced carrots and celery and cook for another 5 minutes.
>
> >Return the rabbit to the pan, pour in the wine and add most of the parsley and cook for 10 minutes.
>
> >Add the mushrooms and rosemary branches, bring the heat a bit up and cook for 5-7 minutes until the juice from the pan reduces to half.
>
> >Add the cherry tomatoes and some sun dried tomatoes if you have any. Add some water if needed so that the rabbit is completely covered with sauce.
>
> >Lower the heat,cover the pan and simmer for 40 minutes until the meat is fork tender, adding more water if needed. Season with salt an pepper.
>
> >For the side-dish:
>
> >Peel the potatoes, cut them into 2 cm cubes and cook them in salty boiling water until almost done.
>
> >Scoop the potatoes from the cooking dish and place them into a roasting tray smeared with a bit of butter. Season with salt and pepper.
>
> >Spread over the potatoes the grated cheese and the poppy seeds.
>
> >Place the potatoes into the preheated oven at 180 C and bake them for 15-20 minutes until they get a golden crust and the cheese has melted.
>
>
>
>
>
> Very nice recipe Laszlo, I'll have to try it out the next time a bunny
>
> comes my way. My favourite rabbit recipe is Lapin Moutarde... always
>
> comes out tender:

I substituted the word "chicken" for the word "rabbit"...we'll see how that
turns out.

On Nov 29, 1:54*pm, Roy > wrote:
> On Thursday, November 29, 2012 2:18:12 PM UTC-7, Jeßus wrote:
> > On Thu, 29 Nov 2012 02:46:11 -0800 (PST), Laszlo Varga
>
> > > wrote:
>
> > >Rabbit Cacciatore (Hunter Style) � Italian Recipe:
>
> > >for the full recipe with step-by-step pictures, access the link below:
>
> > >http://chefdepaprika.com/2012/11/rab...er-style-itali....
>
> > >ngredients (4-6 servings):
>
> > >one whole rabbit, about 2 kg
>
> > >4 tablespoons flour
>
> > >salt and pepper to season
>
> > >100 g butter
>
> > >1 large red onion
>
> > >1 carrot
>
> > >1/2 celery stalk
>
> > >4 garlic cloves
>
> > >1 large bunch parsley leaves
>
> > >1 cup white wine
>
> > >6-8 fresh rosemary branches
>
> > >1/2 kg button mushrooms
>
> > >2 cups cherry tomatoes canned or fresh (I had some canned by my mother)
>
> > >For the side-dish:
>
> > >1 1/2 kg potatoes
>
> > >100 g grated cheese
>
> > >1 tablespoon poppy seeds
>
> > >Preparation method:
>
> > >Wash thoroughly the rabbit and cut into pieces, about 8 of them.
>
> > >Season the rabbit pieces with salt and pepper then toss them in flour.
>
> > >Heat some butter in large frying pan, over medium high heat, and fry the rabbit pieces in batches until golden, adding some more butter when needed, set them aside.
>
> > >Chop the onion and parsley leaves. Slice thinly the carrot and celery stalk.
>
> > >Cut the mushrooms into halves or quarters depending on their size.
>
> > >Heat the remaining butter in the large pan and fry the onion and garlic for 2 minutes.
>
> > >Add the sliced carrots and celery and cook for another 5 minutes.
>
> > >Return the rabbit to the pan, pour in the wine and add most of the parsley and cook for 10 minutes.
>
> > >Add the mushrooms and rosemary branches, bring the heat a bit up and cook for 5-7 minutes until the juice from the pan reduces to half.
>
> > >Add the cherry tomatoes and some sun dried tomatoes if you have any. Add some water if needed so that the rabbit is completely covered with sauce..
>
> > >Lower the heat,cover the pan and simmer for 40 minutes until the meat is fork tender, adding more water if needed. Season with salt an pepper.
>
> > >For the side-dish:
>
> > >Peel the potatoes, cut them into 2 cm cubes and cook them in salty boiling water until almost done.
>
> > >Scoop the potatoes from the cooking dish and place them into a roasting tray smeared with a bit of butter. Season with salt and pepper.
>
> > >Spread over the potatoes the grated cheese and the poppy seeds.
>
> > >Place the potatoes into the preheated oven at 180 C and bake them for 15-20 minutes until they get a golden crust and the cheese has melted.
>
> > Very nice recipe Laszlo, I'll have to try it out the next time a bunny
>
> > comes my way. My favourite rabbit recipe is Lapin Moutarde... always
>
> > comes out tender:
>
> I substituted the word "chicken" for the word "rabbit"...we'll see how that
> turns out.

I used possum....

"Laszlo Varga" > wrote in message
...
Rabbit Cacciatore (Hunter Style) – Italian Recipe:

for the full recipe with step-by-step pictures, access the link below:
http://chefdepaprika.com/2012/11/rab...RecFoodCooking

ngredients (4-6 servings):
one whole rabbit, about 2 kg
4 tablespoons flour
salt and pepper to season
100 g butter
1 large red onion
1 carrot
1/2 celery stalk
4 garlic cloves
1 large bunch parsley leaves
1 cup white wine
6-8 fresh rosemary branches
1/2 kg button mushrooms
2 cups cherry tomatoes canned or fresh (I had some canned by my mother)
For the side-dish:
1 1/2 kg potatoes
100 g grated cheese
1 tablespoon poppy seeds
Preparation method:
Wash thoroughly the rabbit and cut into pieces, about 8 of them.
Season the rabbit pieces with salt and pepper then toss them in flour.
Heat some butter in large frying pan, over medium high heat, and fry the
rabbit pieces in batches until golden, adding some more butter when needed,
set them aside.
Chop the onion and parsley leaves. Slice thinly the carrot and celery stalk.
Cut the mushrooms into halves or quarters depending on their size.
Heat the remaining butter in the large pan and fry the onion and garlic for
2 minutes.
Add the sliced carrots and celery and cook for another 5 minutes.
Return the rabbit to the pan, pour in the wine and add most of the parsley
and cook for 10 minutes.
Add the mushrooms and rosemary branches, bring the heat a bit up and cook
for 5-7 minutes until the juice from the pan reduces to half.
Add the cherry tomatoes and some sun dried tomatoes if you have any. Add
some water if needed so that the rabbit is completely covered with sauce.
Lower the heat,cover the pan and simmer for 40 minutes until the meat is
fork tender, adding more water if needed. Season with salt an pepper.
For the side-dish:
Peel the potatoes, cut them into 2 cm cubes and cook them in salty boiling
water until almost done.
Scoop the potatoes from the cooking dish and place them into a roasting tray
smeared with a bit of butter. Season with salt and pepper.
Spread over the potatoes the grated cheese and the poppy seeds.
Place the potatoes into the preheated oven at 180 C and bake them for 15-20
minutes until they get a golden crust and the cheese has melted.



-----------------

I'd serve with polenta, not potatoes. But I wouldn't turn it down if you
served it to me with potatoes.

On Thu, 29 Nov 2012 13:54:52 -0800 (PST), Roy >
wrote:

>On Thursday, November 29, 2012 2:18:12 PM UTC-7, Jeßus wrote:
>> On Thu, 29 Nov 2012 02:46:11 -0800 (PST), Laszlo Varga
>>
>> > wrote:
>>
>>
>>
>> >Rabbit Cacciatore (Hunter Style) � Italian Recipe:
>>
>> >
>>
>> >for the full recipe with step-by-step pictures, access the link below:
>>
>> >http://chefdepaprika.com/2012/11/rab...RecFoodCooking
>>
>> >
>>
>> >ngredients (4-6 servings):
>>
>> >one whole rabbit, about 2 kg
>>
>> >4 tablespoons flour
>>
>> >salt and pepper to season
>>
>> >100 g butter
>>
>> >1 large red onion
>>
>> >1 carrot
>>
>> >1/2 celery stalk
>>
>> >4 garlic cloves
>>
>> >1 large bunch parsley leaves
>>
>> >1 cup white wine
>>
>> >6-8 fresh rosemary branches
>>
>> >1/2 kg button mushrooms
>>
>> >2 cups cherry tomatoes canned or fresh (I had some canned by my mother)
>>
>> >For the side-dish:
>>
>> >1 1/2 kg potatoes
>>
>> >100 g grated cheese
>>
>> >1 tablespoon poppy seeds
>>
>> >Preparation method:
>>
>> >Wash thoroughly the rabbit and cut into pieces, about 8 of them.
>>
>> >Season the rabbit pieces with salt and pepper then toss them in flour.
>>
>> >Heat some butter in large frying pan, over medium high heat, and fry the rabbit pieces in batches until golden, adding some more butter when needed, set them aside.
>>
>> >Chop the onion and parsley leaves. Slice thinly the carrot and celery stalk.
>>
>> >Cut the mushrooms into halves or quarters depending on their size.
>>
>> >Heat the remaining butter in the large pan and fry the onion and garlic for 2 minutes.
>>
>> >Add the sliced carrots and celery and cook for another 5 minutes.
>>
>> >Return the rabbit to the pan, pour in the wine and add most of the parsley and cook for 10 minutes.
>>
>> >Add the mushrooms and rosemary branches, bring the heat a bit up and cook for 5-7 minutes until the juice from the pan reduces to half.
>>
>> >Add the cherry tomatoes and some sun dried tomatoes if you have any. Add some water if needed so that the rabbit is completely covered with sauce.
>>
>> >Lower the heat,cover the pan and simmer for 40 minutes until the meat is fork tender, adding more water if needed. Season with salt an pepper.
>>
>> >For the side-dish:
>>
>> >Peel the potatoes, cut them into 2 cm cubes and cook them in salty boiling water until almost done.
>>
>> >Scoop the potatoes from the cooking dish and place them into a roasting tray smeared with a bit of butter. Season with salt and pepper.
>>
>> >Spread over the potatoes the grated cheese and the poppy seeds.
>>
>> >Place the potatoes into the preheated oven at 180 C and bake them for 15-20 minutes until they get a golden crust and the cheese has melted.
>>
>>
>>
>>
>>
>> Very nice recipe Laszlo, I'll have to try it out the next time a bunny
>>
>> comes my way. My favourite rabbit recipe is Lapin Moutarde... always
>>
>> comes out tender:
>
>I substituted the word "chicken" for the word "rabbit"...we'll see how that
>turns out.


I've used chicken before in this recipe and it turns out good
But better with the rabbit, in all honesty.