Connecticut Rabbit Cacciatore

Connecticut Rabbit Cacciatore

This recipe comes from a combination of looking at about a dozen recipes, then calling the local old timers who have been eating their hunt for over seven decades. Cacciatore (kah-chuh-TOR-ee) is Italian for “hunter”; this American-Italian term refers to food prepared “hunter-style”. Here is our take on it.

Ingredients.

1 rabbit cut into 5 pieces, 2 front legs, 2 back legs, and a back

6 Italian sausages, 3 whole, 3 chopped

Homemade mash potatoes

1 onion chopped

5 carrots chopped bit size

4 plum tomatoes chopped

3 garlic cloves minced

Salt, pepper and flour for dusting.

Thyme, fresh 1 sprig chopped or dried

Parsley, 2 tablespoons fresh chopped

1/2 cup white wine

2 cups chicken stock

½ teaspoon tomato paste

Olive oil

Directions.

Wash and dry rabbit, dust with flour S&P.

In a Dutch oven pan or deep wide heavy skillet cover bottom with olive oil over medium heat and brown rabbit. Remove once brown and then brown sausage, remove when done. If need be add a little more oil and sauté onions, once done push to side, quickly sauté garlic. Deglaze bottom of pan with wine and tomato paste then add chopped tomatoes, chicken stock, thyme & parsley, browned rabbit and sausage.

Put Dutch oven in pre-heated oven of 275 for 90 minutes with lid on. Ingredients should be covered ¾ of the way with liquid, if not add water or more chicken stock.

When done serve over homemade mash potatoes

Serves 4.

You can add 4 chicken thighs browned as well to serve 6 makes great left over’s.

David Popoff is a Connecticut license real estate agent in lower Fairfield County. He has lived and worked in the area for over 30 years and now reside in Darien since 2004.

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• Contact David Popoff for all your real estate needs in Darien, Greenwich, New Canaan, Rowayton and the rest of lower Fairfield County.