Anthony David's: Rabbit cacciatore
Rabbit Cacciatore Over Creamy Ricotta Polenta 6-8 guests quantity amount prep Rabbit, Fresh 3 whole quartered Onion, white 0.5 cup sliced Celery, rib 2 pc sliced Carrot, fresh 0.5
News 12 Staff
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Dec 14, 2016, 9:06 PM
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Updated 2,688 days ago
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Rabbit Cacciatore Over Creamy
Ricotta Polenta
6-8 guests
quantity amount prep
Rabbit, Fresh 3 whole quartered
Onion, white 0.5 cup sliced
Celery, rib 2 pc sliced
Carrot, fresh 0.5 cup chopped
Mushrooms 1.5 cup quartered
Peppers, red 1 cup julienne
Basil, fresh 4 pc leaves
Thyme, fresh 3 pc sprig
Red Wine 2 cups chianti classico
Tomatoes 2 #5, can
whole, peeled, canned, hand
Tomatoes 2 #5, can chopped
Olive oil, EVOO 0.50 cup
Canola oil 0.50 cup
Garlic, fresh 3 pc cloves
AP Flour 1 cup
Salt to taste
Black Pepper to taste
Heat a blend of the oils over medium heat.
Dredge the pieces of rabbit in well-seasoned flour with salt and p ep per.
Shake off the excess flour and place into the heated oil.
Turn the rabbit once it's a deep golden brown.
After the rabbit has achieved its desired color:
Add all the vegetables to the rabbit and sauté for about 10 minutes, season with more salt and pepper.
Deglace with the Chianti wine.
Add canned tomatoes and bring to a slight boil, th en reduce and co ok over low heat for 1 hour.
