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Rabbit Cacciatore

Rabbit Cacciatore

  • 1 whole rabbit, cut into pieces
  • 1 package sliced button mushrooms
  • 14oz. can diced Italian-seasoned tomatoes (drained)
  • 12 oz cooked pasta (rotini or fettuccini)
  • 3 T. flour
  • 2 tsp. chopped garlic
  • ¼ tsp. salt
  • ¼ tsp. pepper
  • 2 T. olive oil
  • 2 T. tomato paste
  • 1 cup chopped onion

Dust rabbit with flour enough to coat, season with salt and pepper.

In skillet, heat olive oil over medium-high heat.

Add rabbit and cook for approximately 3 minutes per side, remove rabbit and set aside.

Add onions, mushrooms, and garlic to the skillet reducing the heat to medium, cook for 5 minutes stirring occasionally.

Add drained tomatoes, wine, and tomato paste, bring to a boil.

Add rabbit, and tuck into the sauce.

Cook mixture on medium-low heat partially covered for approximately 8 minutes, until the meat is tender.

Serve over cooked pasta of choice.

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