Go Back
Easy Rabbit Cacciatore Recipe

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.
Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print
Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour 15 minutes
Servings: 4

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.