Thread: Italian style Rabbit

A different way to cook the humble ole Rabbit.
He ain't too bad a tucker all the same .

Rabbit Cacciatore

1 kg Rabbit
1 large onion
1 red pepper diced
2 cloves garlic(crushed)
400g tin peeled tomatoes
crushed in own juice
3/4 cup red wine
1 teaspoon paprika
2 Bay leaves
1 tablespoon chopped rosemary
1 teaspoon ground pepper
pinch of chilly to taste
2 tablespoons flour
8 greek olives

Coat meat with flour,pepper & chilly.
Brown in pan with a little oil & set aside.
In same pan cook onion & garlic until translucent.
Add paprika,quick stir then add tomatoes,bay leaves,
rosemary & wine.Add salt & pepper bring to gentle bubble
for a few minutes,then return rabbit, peppers.Simmer 45
minutes or until meat tender.

Serve with rice,noddles or mashed potato .

Sounds good Chris!

Doesn't taste too bad either.Just happen to have a couple hanging in the shed from yesterday.
Think the work lunches are sorted .

I had some wild goat and venison sausages made up, took the skin off a six pack, added some habanero sause, worshistershire sauce and a few bread crumbs, munched it through with hand and then rolled out into some flakey pastry, best sausage rolls ive had!!

Originally Posted by Gibo

I had some wild goat and venison sausages made up, took the skin off a six pack, added some habanero sause, worshistershire sauce and a few bread crumbs, munched it through with hand and then rolled out into some flakey pastry, best sausage rolls ive had!!

Geeze Gibo your showing your soft domesticated side there, hope you washed your hands first!

Originally Posted by Maca49

Geeze Gibo your showing your soft domesticated side there, hope you washed your hands first!

Nah mate adds to the flavour!!!

Sounds tasty to me

Wheres the pics to really make us salivate ?

Doesn't last long enough to get pic's VC .