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Rabbit Cacciatora recipe today with the daily updated recipe from NYC Chef Dr. Delicious. Recipes from an Italian, French, or Haute Cuisine Collection. Recipes include Seafood, Shrimp, Salmon, Steaks, Swordfish, Beef, Chops, Veal, Pork, Filet, Sole, Chicken, Rice & Pasta. Edited by New York City Chef.
Hotelsuche Búsqueda hoteles Rechercher hôtel NY Hotel Ricerca Alberghi Zoek Hotel Pesquisa Hotel
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NYC Chef Dr. Delicious Daily Recipes
Chef's Daily Recipe for 12/23/02 : Rabbit Cacciatora
"Rabbit Cacciatora"
Daily Tour Pictures - Page 1 of 3 - Page 2 of 3 - Page 3 of 3 - Daily Recipes
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1 rabbit (about 2 3/4 pounds)
1/4 cup olive oil
7 tablespoons butter
1 onion, chopped
1/4 cup flour
2 cups wine (white)
3/4 to 1 pound mushrooms, finely sliced
1 pound tomatoes peeled, seeded and excess moisture removed (squeezed out)
Salt and pepper
Wash the rabbit and dry well. Cut into serving size pieces. Heat the oil and butter in a saucepan. Sauté the chopped onion briefly, then add the pieces of rabbit and brown lightly. Sprinkle with the flour, stirring well to incorporate. Add the wine. As the wine evaporates, add the tomatoes, add mushrooms. When the mixture comes to a boil, season with salt and pepper, cover and reduce the heat. Simmer slowly for about 1 hour or until rabbit is tender. If the sauce becomes too thick add some chicken stock. Serve with polenta or potatoes. Serves 3 to 4.
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Dr. Delicious is a chef in NYC and a member of Chefs de Cuisine!
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Readio is a daily updated NYC Photo Magazine,
Monday - Friday.
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