Chef Amy's Cacciatore 

Looking for the perfect recipe to pair with your Bella Vida J. Christopher wine? We've got the PERFECT thing for you! 

Recently we were lucky enough to receive a fantastic recipe for Cacciatore, created by none other than Chef Amy Sins! An international award-winning author, speaker, and New Orleans' Chef Du Jour, Chef Amy created the recipe below to pair with our J. Christopher Pinot Noir. 

Hearty and filling for those cooler nights while also bright enough to serve in the spring, it's one you'll find yourself coming back to again and again. Do yourself a favor and bookmark this one now, it's guaranteed to be a huge hit! 

Chef Amy's Cacciatore 

Note: This recipe calls for rabbit, but would work with any wild game or chicken. 

Ingredients

Marinade: 

• 4-5 lbs rabbit, cut into six pieces
• Kosher salt
• Freshly cracked black pepper
• 3 tbsp olive oil
• 6 cloves of garlic, crushed
• 3-4 sprigs of fresh thyme, chopped
• 1 tbsp fresh savory, chopped

Cacciatore:

• 1/2 cup tasso, diced (or spiced ham, polish kielbasa, bacon)
• Vegetable oil (optional)
• 1 cup onion, minced
• 1/2 cup celery, finely chopped
• 1/2 cup carrot, peeled and finely chopped
• 2 cups bell pepper (red or yellow), diced
• 1 oz dried Porcini mushrooms, rehydrated and chopped
• 1/2 cup J. Christopher Pinot Noir
• 1 cup tomato purée
• 2 cups chicken broth
• Pinch of red pepper flakes
• 1 tbsp fresh savory, chopped
• 1 tbsp fresh thyme, chopped

Directions

1. Season the rabbit with salt and pepper, then place in a shallow bowl with the olive oil, thyme, garlic, and savory. Toss to coat evenly, then cover and refrigerate overnight. 
2. Heat a large pot or frying pan and sauté tasso over medium heat until it releases fat and browns nicely. Add vegetable oil if needed. Use a slotted spoon to remove the tasso and set aside in a bowl. 
3. Remove the garlic from the marinade, and set aside. Add the rabbit to the pot, brown well on all sides, then transfer to a plate and set aside. 
4. Add the onion, celery, carrot, peppers, mushrooms, and reserved garlic to the pan. Sauté for 10 minutes then add wine, tomato purée, and broth. Bring to a simmer and cook for 5 minutes more. 
5. Return the rabbit to the pan with the reserved Tasso, red pepper flakes, chopped savory, and thyme. Stir to combine then turn the heat to low and cook for one hour until the meat is tender and beginning to loosen from the bone. Season for taste and serve.