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Roubideau Rabbit Cacciatore

Courtesy of Joseph Coniglio of Robideau Farm to You

3249 1600 Road
Delta, Colorado 81416
(970) 399-7175

This is a simple recipe and an inspiration to all hunters and the wives and children of hunters.

It has given much warm satisfaction bringing home the hunt and serving it warm by late afternoon before retiring next to the fireplace with a glass of cognac or burbon. My father did just that where we lived on the Canadian border. Dad brought the rabbit(s) home, us boys skinned and cleaned them, and mom did the cooking…

Ingredients for four people:

* 3 tablespoons olive oil (normally a neutral oil is used but this has an Italian slant)

* A 2-to-3 pound frozen rabbit, thawed, cut into 6-8 pieces

* 5 minced garlic cloves

* Tomatoes: 4-5 whole tomatoes or a jar or can of tomatoes/ tomato sauce

* 2 cups dry red wine

* 2 tablespoons chopped fresh thyme

* 2 tablespoons chopped fresh oregano

* 1 tablespoon chopped fresh rosemary

* 1 potato and 1 carrot per person cut into stew portions


Heat oil in heavy large pot (that has a fitted lid) over high heat. Flour rabbit evenly. Add rabbit to pot and saute until browned on all sides, about 12 minutes. Turn down to medium heat. Add garlic; saute one minute. Add tomatoes, potatoes, carrots and wine. Bring to boil, scraping up any browned bits. Reduce heat to medium/low, cover and simmer until rabbit is cooked through, about 30 minutes. Watch for scorching and reduction. You may add more wine or splashes of water if the contents lose too much moisture.

Add herbs to sauce in pot. Simmer until slightly reduced, about five minutes. Stir until heated through, about five minutes. Season with salt and pepper and serve.

Reprinted by permission. Copyright 2009, Joseph Coniglio

(Editors note: My partner and I tried this recipe back in March and enjoyed it very much. We actually set the kettle on the woodstove and cooked it a bit longer. The house smelled wonderful that day. Also, we used an inexpensive bottle of red – La Vieille Ferme, Côtes du Ventoux from Rhône Valley Vineyards for cooking and enjoying with the meal.)

(Another editors note: There was an error in last months’ recipe for Sourdough Pancakes on page 11. The recipe should have called for 1/4 cup of evaporated milk, not 3/4 cup.? The author regrets any confusion or soggy pancakes as a result of this error.)