grant's rabbit cacciatore
Rated 5.0 stars by 1 users
Author:
Grant Freeman
Ingredients
- 1 rabbit, cut into pieces
-
2 tbsp flour
-
Mount Zero Pink Lake Salt, to taste
-
Freshly Cracked Black Pepper, to taste
- 5 tbsp Mount Zero Frantoio Extra Virgin Olive Oil
-
500g pork and fennel sausages, cut into thirds
- 2 onions, diced
- 3 garlic cloves, chopped
- 1 large bunch parsley, chopped
- 300ml white wine
-
2x 400g canned tomatoes
-
100g Mount Zero Organic Pitted Kalamata Olives
-
100g Mount Zero Pitted Green Manzanilla Olives
- 1 tbsp sugar
-
2 cups Mount Zero Biodynamic Pearled Farro
- 4 cups chicken stock
Directions
Season flour with salt and pepper, then toss the rabbit in the seasoned flour.
Heat 1 tbsp olive oil in a large, shallow pan and brown the rabbit in batches, adding another tbsp of oil for each batch. Lift out all the rabbit onto a plate and set aside.
Brown sausage pieces until golden, remove from pan and set aside.
Add the onions to the pan with the remaining oil, then gently cook for 15 minutes until softened. Add garlic and cook for another minute.
Add most of the parsley and cook for a few minutes more. Return the rabbit and sausage to the pan and pour in the wine.
Turn up the heat and bubble the wine until half-reduced, then stir in the tinned tomatoes. If the rabbit isn’t completely covered, add a splash of water.
Cover the pan and simmer for 40 minutes until the rabbit is tender – the timing can vary depending on the size and age of the rabbit, but if it’s still tough just continue to cook, adding more water if needed, and the meat will eventually start to come away from the bone.
To make the farro, rinse, cover with chicken stock and bring to the boil over a medium-high heat. Simmer for 30 minutes or until the grains are soft.
When the meat is ready, throw in the olives, cover and simmer for 5-10 minutes more. Season with sugar, salt and pepper, then scatter with the remaining parsley to serve.
Serve over the pearled farro and enjoy!