Rabbit Cacciatore (with photo)

[farfallina]

I didn't have rabbit meat before I came to Italy. It is not widely used in Turkish cuisine.
As time passed by I acquired the taste and wanted to try the rabbit recipe in italian EDC.
It was so delicious with all that marinade and ingredients.
I don't know how popular the rabbit in your households but I wouldn't want to miss the chance to share this beautiful recipe with you.


Ingredients:

To wash:
700g rabbit meat, in pieces
Salt
30g white wine vinegar
Water

To Marinate:
70g onion, thinly sliced
40g green pepper, chopped
250g tomatoes, diced
2 bay leaves
1 clove of garlic
2 sprigs of rosemary (leaves only)
5 basil leaves
2 juniper berries
2 cloves
10g white wine vinegar
30g extra virgin olive oil


To cook, additionally:
2 cloves of garlic
50g celery stick, roughly chopped
60g carrot, roughly chopped
1 sprig of rosemary (leaves only)
50g pancetta, sliced (I didn't use)
30g extra virgin olive oil
10g white wine vinegar
100g tomato passata or pure
1/2 - 1 tbsp Thermomix vegetable or meat stock concentrate
Salt (I didn't use)
Pepper


Preparation:

    Wash rabbit with water, salt and vinegar. Put in a deep bowl.

    Add all the ingredients of marinade, mix well
    Refrigerate for several hours or overnight.

    Place cloves of garlic, celery stick, carrot, rosemary and pancetta in TM Bowl. Chop for 10 seconds on Speed 7.
    Add olive oil.
    Remove the rabbit pieces from the marinade and add also rabbit in TM Bowl. (Keep marinade aside to use later)
    Cook for 12 minutes at Varoma Temperature on Reverse / Soft Speed.
    Add 10g vinegar and cook for 1 minute on Reverse / Soft Speed.

    Add also marinade into TM Bowl. Add passata and Thermomix stock concentrate.

    Cook for 50 minutes at 100ºC on Reverse / Soft Speed.

    Add pepper and salt (if needed), cook for 10 minutes at Varoma Temperature on Reverse / Soft Speed.


Enjoy...


Note: The cooking times are indicative. When needed this dish could be prepared in advance and then rewarmed in oven at 200ºC for 10 minutes.

Photos: http://thermomixtarifdefterim.blogspot.it/2013/02/rabbit-cacciatore.html

[judydawn]

That looks very tasty farfallina.  Rabbit is quite expensive here and I haven't had it for over 20 years - I usually replace it with chicken in recipes as in this recipe of MM's from the very early days of the forum. 

[farfallina]

You know something judy? I was just thinking the same thing!
I was thinking "what if I try this recipe next time with chicken?"
I saw some chicken cacciatore recipes for thermomix, but I loved the marinade and vegetable mix. in this one so I was thinking to replace rabbit with chicken.
In case you happen to try it before I do please let us know. 

[judydawn]

We are on the same train of thought then farfallina.  I will print it out and put it in my 'to do' pile but being summer here, it may be a while before I get around to it.   

[Katya]

This looks great Farfallina and it will go on my long list of things to try.   Did you use rabbit on the bone or off the bone?

[farfallina]

Katya I used rabbit meat pieces with the bone. Rabbit bones are quite fragile though, they might break quite easily.
They do require reverse / soft speed. Let me emphasize on that

I haven't tried this recipe with rabbit off the bone.

[cookie1]

When I saw this recipe farfallina my first thought was to go out and catch your rabbit!

[farfallina]

Good luck with that cookie 

[kyton]

Isn't it funny how rabbit is so expensive now? I remember eating baked rabbit as a child nearly every Sunday at my grandparents (because chicken was "too expensive"). I am 42 and love rabbit but none of my friends would ever eat it.

This recipe looks lovely, will bookmark to make for my dad.

[cookie1]

We used to have it quite frequently as kids too