Rabbit cacciatore from Frank Stitt's Bottega Favorita: A Southern Chef's Love Affair with Italian Food by Frank Stitt and Katherine Cobbs

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • nicolepellegrini on June 08, 2020

    This was a fair amount of work, and I did tweak the recipe slightly. I had some lovely local spring ramps and green onions that I substituted for the regular garlic and onions called for, and instead of braising in the oven I just kept it on the stove top on a slow simmer because I could tell there was going to be a lot of liquid, and I wanted that to concentrate as it cooked. The flavor was quite rich and I still ended up with a ton of vegetables and sauce - maybe because my rabbit was on the smaller side? (I think it could be well prepared with two rabbits and the same amount of other ingredients.) Saved all the veggies and gravy to serve over pasta this week as it will be too good to waste. Not sure this is one of my favorite recipes for preparing rabbit, but it was interesting to try for a variation.

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