Although cacciatore is most often prepared with chicken today, it’s an apt recipe for rabbit. After all, “cacciatore” does mean “hunter” in Italian. This tomato-based stew is delicious over polenta, rice, or couscous.

You might see other cacciatore recipes that include the addition of olives and/or mushrooms. You can certainly add these ingredients if you like, but I prefer a simple tomato gravy.

One tasty ingredient that I have discovered recently is Trader Joe’s Italian-style Soffrito Seasoning Blend. If you happen to have it, add ½ teaspoon of it in step three and skip the red pepper flakes.

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1. Preheat oven to 325°F. Quarter rabbits and season with salt and pepper. In a medium-sized (about 4-quart) enameled Dutch oven, heat a couple tablespoons of olive oil over medium to medium-high heat. Coat rabbit in flour and fry until browned all over. Cook rabbit in batches to avoid crowding the pan. Add more oil as needed.
2. Set cooked rabbit aside. Lower heat to medium-low and add more oil to the pan. Add diced red bell pepper, onion, celery, and carrot with a pinch of salt. Sauté until veggies become fully wilted, have released most of their moisture, and onions start to caramelize slightly. Give it a good 10 minutes to concentrate flavors, but do not burn—adjust heat as needed.
3. Next, add red pepper flakes, oregano, and garlic, and sauté for about a minute. Then, add white wine and reduce by half. Meanwhile, use a wooden spoon to scrape up browned bits at the bottom of the pan. Add a cup of San Marzano crushed tomato and a pinch of salt. Return the rabbit back to the pot and add just enough chicken stock to cover the meat. Bring to a boil and then take off heat.
4. Cover the Dutch oven and cook in a 325°F oven for about 2 hours, or until the rabbit becomes tender. When done, check for seasoning. Add more salt and pepper as needed, or stir in a bit of sugar to tame acidity. Sprinkle with chopped parsley before serving with polenta, rice, couscous, or orzo.