Rabbit Cacciatore with Fettuccine

Name: Rabbit Cacciatore with Fettuccine
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 6
Ingredients: 3 lb rabbit, cut into pieces; 1/2 lb asparagus; 2 cup onion, diced; 2 cup mushrooms, diced; 2 cup red bell peppers, diced; 2 cup green bell peppers, diced; 2 large cans whole peeled tomatoes; 2 cans black olives, pitted; 1 as needed olive oil spray; 4 tbsp oat flour; 1 tbsp dried thyme; 1 tbsp fresh rosemary; 2 leaves bay leaves, crumbled; 1 tsp Aleppo pepper; 1 tsp flaked sea salt; 4 portions fresh egg fettuccine

Servings6 Portions

Prep Time30 Mins

Cook Time90 Mins

Difficulty

Intermediate

Ingredients

rabbit, cut into pieces
3 lb
asparagus
0.5 lb
onion, diced
2 cup
mushrooms, diced
2 cup
red bell peppers, diced
2 cup
green bell peppers, diced
2 cup
whole peeled tomatoes
2 large cans
black olives, pitted
2 cans
olive oil spray
1 as needed
oat flour
4 tbsp
dried thyme
1 tbsp
fresh rosemary
1 tbsp
bay leaves, crumbled
2 leaves
Aleppo pepper
1 tsp
flaked sea salt
1 tsp
fresh egg fettuccine
4 portions

Step-by-Step Instructions

Preheat the broiler to 500°F (260°C). Cut the rabbit into serving pieces if needed, then pat dry. Lightly coat the pieces with olive oil spray.

In a shallow bowl, combine the oat flour, thyme, rosemary, crumbled bay leaves, Aleppo pepper, and sea salt. Coat the rabbit pieces evenly in the seasoned flour mixture.

Arrange the rabbit in a deep roasting pan or baking tray in a single layer. Broil for 10 minutes, turn the pieces, and broil for 10 minutes more, until lightly browned and a crust begins to form.