Rabbit Cacciatore

TÜRKÇE İÇİN TIKLAYIN "Avcı Usulü Tavşan" 
PER ITALIANO "Coniglio alla Cacciatora"

Rabbit meat is not very commonly used in Turkish cuisine, as a matter of fact, I had it in Italy for the first time. As time went by I grew to like it more and more.

I would like to give you a delicious rabbit recipe that is called as "alla cacciatora" by Italians, which means hunter-style.

I don't know how popular the rabbit meat is in your cuisines but if you get a hold of any here comes the recipe.


Ingredients:

To wash:
700g rabbit meat, in pieces
Salt
30g white wine vinegar
Water

To Marinate:
70g onion, thinly sliced
40g green pepper, chopped
250g tomatoes, diced
2 bay leaves
1 clove of garlic
2 sprigs of rosemary (leaves only)
5 basil leaves
2 juniper berries
2 cloves
10g white wine vinegar
30g extra virgin olive oil


To cook, additionally:
2 cloves of garlic
50g celery stick, roughly chopped
60g carrot, roughly chopped
1 sprig of rosemary (leaves only)
50g pancetta, sliced (I didn't use)
30g extra virgin olive oil
10g white wine vinegar
100g tomato passata or pure
1/2 - 1 tbsp Thermomix vegetable or meat stock concentrate
Salt (I didn't use)
Pepper


Preparation:

• Wash rabbit with water, salt and vinegar. Put in a deep bowl.

• Add all the ingredients of marinade, mix well
• Refrigerate for several hours or overnight.

• Place cloves of garlic, celery stick, carrot, rosemary and pancetta in TM Bowl. Chop for 10 seconds on Speed 7.
• Add olive oil.
• Remove the rabbit pieces from the marinade and add also rabbit in TM Bowl. (Keep marinade aside to use later)
• Cook for 12 minutes at Varoma Temperature on Reverse / Soft Speed.
• Add 10g vinegar and cook for 1 minute on Reverse / Soft Speed.

• Add also marinade into TM Bowl. Add passata and Thermomix stock concentrate.

 

• Cook for 50 minutes at 100ºC on Reverse / Soft Speed.

• Add pepper and salt (if needed), cook for 10 minutes at Varoma Temperature on Reverse / Soft Speed.

Enjoy...

Note: The cooking times are indicative. When needed this dish could be prepared in advance and then rewarmed in oven at 200ºC for 10 minutes.

Adapted from the recipe called "Coniglio alla Cacciatora" in "Io e il mio Bimby"