Easy Rabbit Cacciatore Recipe
Tender rabbit braised in a rustic tomato-wine sauce with peppers, mushrooms, olives, and herbs. A cozy, flavorful one-pot dinner.
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Servings:
Ingredients
Main Ingredients
- 3 lb rabbit, cut into pieces pat dry
Main Ingredients
- 0.33 cup all-purpose flour for dredging
- 1.5 tsp kosher salt divided, to taste
- 1 tsp black pepper divided, to taste
- 2.5 tbsp olive oil
- 1 cup sliced onion
- 1.5 cup sliced bell pepper mixed colors if available
- 8 oz sliced mushrooms
- 2 tsp minced garlic
- 0.5 cup dry white wine
- 28 oz crushed tomatoes
- 1 cup chicken broth low sodium preferred
- 1 tbsp tomato paste
- 1 tsp dried oregano
- 0.5 tsp dried thyme
- 0.5 tsp dried rosemary crushed
- 0.25 tsp red pepper flakes optional heat
- 0.5 cup pitted green olives drained and halved
- 2 tbsp capers rinsed and drained
- 2 tbsp chopped fresh parsley
- 1 tsp red wine vinegar to finish
- 0.5 tsp granulated sugar balances acidity
Instructions
Preparation Steps
- Season rabbit all over with half the salt and pepper. Dust lightly with flour and shake off excess.
- Heat olive oil in a large Dutch oven over medium-high heat. Brown rabbit in batches until golden; set aside.
- Lower heat to medium. Sauté onion, bell pepper, and mushrooms in the pot until softened, about 6–8 minutes.
- Stir in garlic and tomato paste. Cook 30 seconds, just until fragrant.
- Pour in white wine and scrape up browned bits. Simmer until reduced by roughly half, 2–3 minutes.
- Add crushed tomatoes, broth, oregano, thyme, rosemary, red pepper flakes, and sugar. Stir to combine.
- Nestle rabbit and any juices into the sauce. Cover and simmer gently until tender, 35–40 minutes.
- Stir in olives and capers. Uncover and simmer 5–8 minutes to slightly thicken the sauce.
- Finish with red wine vinegar and parsley. Taste and adjust salt and pepper before serving.
Notes
Try swapping green olives for black olives, or add a handful of chopped sun-dried tomatoes for extra depth. Serve over polenta, mashed potatoes, or buttered noodles to catch the sauce. Leftovers keep 3 days refrigerated; rewarm gently with a splash of broth.
This recipe is an original creation inspired by classic Easy Rabbit Cacciatore Recipe flavors. All ingredient ratios and instructions are independently developed.