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 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.


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