Rabbit - "a la Cacciatore"
Serves 4
Ingredients
Marinate Mix
1 tablespoon Oregano (Dry)
1 tablespoon Basil (Dry)
1 tablespoon Thyme (Dry)
1 teaspoon Cayenne Pepper
100 milliliter Olive Oil
10 units Large Black Olives (Soft)
2 Tablespoons Minced Garlic
For Cooking
250 milliliters Red Wine (Dry)
500 milliliters Tomato Paste, If you use concentrate dissolve 30% Pate 70% Water or Wine
1 Large Brown Onion
2 Large Carrots
2 Tablespoons Minced Garlic
1 Whole Rabbit
50 milliliters Olive Oil
1 teaspoon Salt
Fairy Dust - “Pirilim-Pim-Pim”
(thing you may add as you wish)
200 Grams Fennel Chopped
6 Filets Anchovies
1/2 bunch Parsley Fresh
Method
1. Buying the Rabbit: Unless you're a sports person, dedicated to hunt rabbits, you can buy a cleaned whole rabbit, already properly cut in 8 parts from your local butcher.
2. Rabbit "extra bits" (Giblets): If you don't like it SKIP.
Because these parts are VERY delicate and soft, I keep them separate marinated and used at the last minute after everything is ready. After opening your pressure cooker pan (or Dutch Oven) I add these parts and let the cook for 1 minute only!
3. Marinating: I always like to "rub", between my hands, all dry herbs like oregano, basil etc. to "wake up" their flavour!
Mix all the marinate ingredients in a large stainless steel bowl.
There is a reason for me to prefer a stainless steel bowl, instead of plastic; it brings the temperature a lot lower to the marinate in the fridge, which intensify the intensity of flavour in the marinated meat, poultry or fish!
4. In goes the rabbit!:
Put the rabbit into the marinate mix and mix it all very well. I prefer to use my hands, and of course you can use surgical gloves for it!
If the rabbit came with Giblets (inner bits); gently marinate rubbing them and let them in the the bowl.
Close the bowl with plastic lid or use PVC film !
This Marinate stays overnight in the fridge.
5. Parsley:
For this rabbit, I'll use fresh parsley, chopped separating the stems from leaves.
Don't throw away the stems! They are one of the best "fairy dusts" you can cook with.
Stems will be added to the basic sauté.
6. Lets Do it!: I use an 8 litres stainless steel pressure cooker pan, because I like to cook in a shorter period of time during the week.
Please remember, except for the overnight marinate, this dish should be prepared in less than 45 minutes!
Jardiniere is the method of cutting roughly, not so precise, and as this is a "cacciatore" (hunter) style we will prepare a Sauté with :
Large Onion ( approximately 4 long x 4 sideways EACH half)
Carrots 1/2 cm approximately
Garlic
Olive Oil
Sauté this mixture until the onions are soft (not too much!)
We want the water created by the onions not to evaporate.
7. Sealing the Rabbit Meat:
As soon as you have your sauté ready put all the rabbit parts in the pan (Except the giblets)
Now add the parsley "stems", the salt and mix well until the rabbit meat is sealed outside.
8. Cacciatore Sauce: Basically what we're doing here is to add:
Tomato ( You can use peeled tomatoes if you prefer) Her we have them in liquid form already.
Red Dry wine
A bit of water until it covers all rabbit in the pan ( you will probably not need to use more than 25 ml of water for this purpose.
And most importantly all marinate mixture your rabbit stayed overnight!
9. Almost ready:
This is how it should look like before you close your pressure cooker (or Dutch Oven)
Add the large Olives now to the pan
10. Pressure Cooking:
Usually after the vapour starts to come out from your pressure cooker I let it cook for 15 to 20 minutes.
11. The results: The end result after you open the pressure cooker is this:
The rabbit is soft enough for you to stick a fork in it!
Serve and garnish it with parsley and the olives.
Source: Beto Boton
