Posted in: Recipes
Retro Recipe Revival: Rabbit CacciatoreIt’s time for another one from the archives, this time from a recipe book that accompanied the Tower Pressure Cooker sold throughout the late-90s. This week’s Retro Recipe Revival sees us take you on an Italian foodie adventure – it's Rabbit Cacciatore.
Recommended applianceTower 7 Litre High Dome Pressure Cooker Total time to table: 1 hour 45 minutes Total Cost Per Serving: £1.10p Contains Nuts? No Suitable for Vegetarians? No Serves: 4
- 900g rabbit pieces
- x3 garlic cloves (chopped)
- x2 onions (chopped)
- 2 tbsp seasoned plain flour
- 300ml medium white wine
- x2 400g tins cherry tomatoes
- 20 large green olives
- 1 tbsp sugar
- Large bunch of parsley (chopped)
- Chop the onions and garlic. You can do this manually, or alternatively use the Tower Dual Bladed Mini Chopper.
- Lightly coat the rabbit pieces in the seasoned flour and heat the olive oil into the pressure cooker.
- Brown the rabbit meat in three batches then place aside on a plate.
- Add the onions and the garlic to the pan and cook for around 15 minutes until softened but without colour. Add most of the parsley and cook for a few more minutes.
- Return the rabbit to the pan and pour in the white wine, cook on a high heat until bubbling, then stir in the tomatoes.
- Close the lid and slowly bring the up to a high pressure. Cook for thirty minutes and then slowly release the pressure.
- Check the rabbit and if the meat is still tough, continue to simmer, uncovered, adding more water if needed, until the meat is tender.
- When the meat is tender, add the olives and simmer for a further 5-10 minutes.
- While the lamb grills, skim the excess fat from the cooking liquid and bubble until you have a thick and syrupy consistency. Pour into a small serving bowl.
- To prepare the lamb, remove most of the fat and any bones and shred the meat. Make sure you keep the crispy skin - you can make the skin even crispier by placing it into a hot oven while you shred the lamb.
- Serve on a bed of cooked polenta with the remaining parsley sprinkled over as a garnish.