Retro Recipe Revival: Rabbit Cacciatore

Retro Recipe Revival: Rabbit Cacciatore
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By tower
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Retro Recipe Revival: Rabbit Cacciatore

It’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 appliance

Tower 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)

To Serve

  • Polenta


  • 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.
If this recipe or others from the Retro Recipe Revival series have you reaching for the apron and clamouring to get busy in the kitchen then head over to our Pressure Cookers and Food Preparation pages before you do. There’s all manner of useful appliances (in addition to those mentioned here) that can help you make this culinary creation and more!
14 October 2015
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