Rabbit cacciatore
by Francesco Mazzei
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Ingredients
Fresh Meat
600g of rabbit leg, bones removed from the thighs but left in the legs
Store Cupboard
15g of plain flour
salt
2 tbsp of tomato paste
500ml of chicken stock
1 tbsp of baby capers
Oils & Vinegars
15ml of extra virgin olive oil
Spices & Dried Herbs
freshly ground black pepper
3 dried chillies
Delicatessen
60g of pancetta, chopped into lardons
1 handful of black olives, pitted
Fruit & Vegetables
1 carrot, diced
1 onion, diced
1 stick of celery, diced
2 garlic cloves, finely chopped
200g of mixed wild mushrooms, sliced
Salad & Fresh Herbs
5g of chopped rosemary
sprigs of chervil
Beverages
75ml of white wine