Tag Archives: rabbit

Jacques Pepin’s Rabbit with Mushrooms

Jacques Pepin’s Rabbit with Mushrooms10

Jacques Pepin has a cooking show on Public Television. He makes some elaborate dishes and presents them in a simple, and easy to understand way. So here’s Jacques Pepin’s Rabbit with Mushrooms.


Start by cutting the rabbit (if your butcher didn’t do it for you). Remove the hind legs, separate and cut in two. Remove both shoulders together with the  front legs. Separate the ribcage and cut in two. Remove the flanks and cut the saddle into two or three pieces . Save the liver and kidneys to add toward the end of cooking.20161114_143138
doc3Heat the olive oil in a pan large enough to hold all of the rabbit in one layer. Add the pancetta. When it starts to brown, add the rabbit pieces. Remove the rabbit when it’s browned. 3
Add the onions and garlic to the pan and cook for a few minutes. Add the mushrooms and sprinkle the flour over everything, stir and cook for a few minutes. Add the wine and water and bring to a boil. Add the bouquet garni and return the rabbit to the pan. Simmer on low for 60 minutes.4
Add the liver and kidneys (if you want) and the cream. Cook for 5 minutes.5
Place in a serving dish and garnish with chives. Rabbit with mushrooms is good served with noodles or spätzle.7

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cacciatore 2

Cacciatore is Italian for “hunter” and alla cacciatora means “hunter-style,” or how my grandmother would pronounce it in her Salernitano dialect, cacciadode. The idea of this recipe is that a hunter could prepare it in one pot on a camp fire in the field. The meat was whatever game that was hunted, mushrooms and rosemary were picked nearby and the other ingredients, wine, garlic ,etc., were easy enough to carry. Alla cacciatora works well with domesticated fowl as well as game birds and rabbit.Doc1

The Cacciatore you get in American Italian restaurants is usually done with a heavy tomato sauce. This version is much more basic and simple.

Chicken or Rabbit Alla Cacciatora


mushrooms and rosemary

  1. Brown seasoned chicken (or rabbit) in oil and remove.
  2. Brown mushrooms (any type available) in the fat and oil in the same pot.
  3. Add garlic, rosemary and tomato. This isn’t a “red” sauce. The tomato is just there for moisture. You can use ½ cup of water instead. Return meat to pot.
  4. Raise heat and add red wine vinegar and cover and steam for 5 minutes.
  5. Add red wine, I use Chianti, and simmer for 15 minutes uncovered.

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