Name: Rabbit Cacciatore
Cuisine: American
Ingredients: 1 large rabbit, cut into pieces; 1/4 cup olive oil; 1 large onion, sliced; 2 bell peppers (red and yellow), sliced; 8 oz mushrooms, quartered; 4 cloves garlic, minced; 1/2 cup red wine; 1 can (28 oz) diced tomatoes; 2 tbsp tomato paste; 2 tsp dried oregano; 1 tsp dried basil; 2 bay leaves; 1/4 cup fresh parsley, chopped; Salt and pepper; *Rustic Hunter's Method**; 1. **Foundation Building**:; - Brown rabbit pieces in olive oil until golden; - Remove rabbit, sauté vegetables until soft; - **Layering**: Build flavors step by step; 2. **Tomato Base Development**:; - Add tomato paste, cook until darkened; - **Purpose**: Concentrates tomato flavor; - Add wine, scraping up browned bits; 3. **Hunter's Stew Assembly**:; - Add diced tomatoes, herbs, seasonings; - Return rabbit, bring to simmer; - Cover, braise 1.5-2 hours until tender; 4. **Final Seasoning**:; - Adjust salt, pepper, acidity with wine; - Stir in fresh parsley before serving

Foundation Building:
- Brown rabbit pieces in olive oil until golden
- Remove rabbit, sauté vegetables until soft
- Layering: Build flavors step by step
Tomato Base Development:
- Add tomato paste, cook until darkened
- Purpose: Concentrates tomato flavor
- Add wine, scraping up browned bits
Hunter's Stew Assembly:
- Add diced tomatoes, herbs, seasonings
- Return rabbit, bring to simmer
- Cover, braise 1.5-2 hours until tender
Final Seasoning:
- Adjust salt, pepper, acidity with wine
- Stir in fresh parsley before serving
- Remove bay leaves

Service: Over polenta, pasta, or with crusty bread Wine: Italian reds - Chianti, Sangiovese, Montepulciano

Rabbit Cacciatore

1Setup & Prepare

2Ingredients

Shopping List

3Cooking Instructions

Ground Rabbit Preparations

4Chef's Notes & Pairings

5Interactive Recipe Tools

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