Not knowing why I was asked to perform this task, I picked out the cutest ones I could find. An hour later I was mortified when I went in the kitchen and saw those rabbits, skinned and sticking out of a huge steaming pot on the stove! The menu for lunch that day was rabbit stew, and we were having a feast with my friend’s extended family. White linens, silver, fine china, 20 people assembled at an impressively long dining table. Out of politeness, and my complete lack of fluency in the language (if I had been more fluent I might have found a way out of this situation) I took a bite. It was absolutely delicious. From that point on, I loved rabbit.
Rabbit vs. Chicken Cacciatore
People often compare the taste of rabbit to chicken. I think it has the texture of chicken, particularly of chicken thighs or legs, but it really doesn’t taste like chicken. It has its own wonderful taste. Years ago it was much more common to cook rabbit, and easier to find it at a butcher shop. But these days, in the era of chicken and supermarkets, you likely need to go to a specialty market to find some. This rabbit recipe is an easy to make cacciatore, or a “hunter style” stew, which is typically made with either chicken or rabbit.
Where to Buy Rabbit Meat
If your grocery store meat department doesn’t have rabbit meat, try a butcher’s shop or a farmers market. There are also several sources of rabbit meat online that can deliver frozen rabbit, already cut into pieces, to your doorstep.
How to Store This Recipe
Like most stews, this dish tastes really good on day 2 or 3, so feel free to make it ahead of time. Refrigerate cooled rabbit cacciatore, tightly covered, for 4 to 5 days. Freeze cooled rabbit cacciatore in a freezer-safe zipper bag or container for up to 3 months. Defrost it overnight in the refrigerator.
More Rabbit Recipes
Rabbit in Mustard Sauce Rabbit Stew with Mushrooms Rabbit Braised in Belgian Ale Braised Rabbit with Prunes
Recipe adapted from a chicken recipe by Georgeanne Brennan. Heat olive oil in a large skillet on medium high. Place the rabbit pieces in the pan in a single layer. Do not stir. Cook for 2 to 3 minutes on one side until lightly browned, then turn the pieces and brown on the other side for a minute or two more. Remove the rabbit pieces to a dish to set aside. When the liquid has reduced by half, check the seasoning, add salt or pepper to taste, remove from heat and serve. Serve with rice, pasta, or potatoes.
