Rabbit Cacciatore | Game Recipes | Pan Cooking | Big Green Egg

Rabbit Cacciatore

By Big Green Egg

A simple Italian-style rabbit stew, cooked for a couple of hours until tender in texture and rich in flavour

SET UP YOUR EGG

Set up your EGG for direct cooking with the Stainless Steel Grid in place. Target temperature is 180˚C.

Heat the olive oil in a Paella Pan. Dredge the rabbit legs in the seasoned flour then brown in the pan until coloured on all sides. Remove and set aside.

brown the rabbit add your herbs

Add the herbs, onion, peppers, garlic and mushrooms and cook for 10-15 minutes until soft. Remove from the heat.

SLOW COOK YOUR RABBIT

Switch the EGG to an indirect setup by carefully adding the ConvEGGtor, topped by the Stainless Steel Grid, then lower the temperature to 120˚C.

Add the passata, rabbit and olives to the pan and cook for 2 hours until the rabbit is tender. Season with salt and pepper and serve. We like ours with an oozy polenta.

add the passata serve

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