Rabbit cacciatore from Polpo: A Venetian Cookbook (of Sorts) (page 178) by Russell Norman

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Notes about this recipe

  • caresan on January 29, 2026

    Made this with boneless skinless chicken breast and some chicken drumsticks and turned out great! Instead of using tinned tomatoes, I had some leftover passata I had made that equaled to the same amount in the book. A very comforting dish and compared to some of the recipes I've made of cacciatore, I think this will be the one I continue to reference.

  • alinutzamica on December 17, 2025

    Made with rabbit.i thought it was just alright

  • TrishaCP on October 01, 2017

    Another terrific recipe from this book. We had a whole rabbit, and cut it into eight rather than thirteen pieces. It cooked just fine in the time specified. We used oil-cured black olives and I thought they were perfect, though the brininess of kalamata would also be nice, as Breadcrumbs describes.

  • Breadcrumbs on April 05, 2015

    p. 178 – This dish was sensational. I used skinless, bone-in chicken thighs. Our tinned tomatoes were San Marzanos. I didn’t chop my herbs, I just tossed the sprigs right into the pan. This is a dish that embraces your home with its tantalizing aromas. The heady herbs, the comforting combination of tomatoes, onions and garlic all wafting through the air and drawing you into the kitchen. This is pure comfort food. After a small plates lunch with friends we somehow found room in our bellies for this hunter’s stew. We did forgo the suggested mashed potatoes and favoured the second option, crusty bread. Though no wine was suggested, we enjoyed some of that with this meal. I’ve made a Cacciatore or two in my time, I’d count this among the best. The sauce was sweet and the tomato flavour was intense. I think it was the Kalamata olives that really rounded this out. We look forward to the leftovers. Photos here: http://chowhound.chow.com/topics/1009437?commentId=9511232#9511232

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