How to Cook a Rabbit, Part II: Rabbit Cacciatore w/Creamy Polenta at Marlow & Sons

Our VideosBy Liza de Guia on Mar 15, 2010
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Now that you’ve mastered rabbit butchering, Executive Chef Sean Rembold of Marlow & Sons moves on to the lip-smacking portion of this series with his own special recipe for rabbit cacciatore – a classic Italian dish paired with creamy polenta (and made with the fresh, local rabbits from John Fazio’s farm).

This is truly a “wow your friends” kind of meal with tons of hearty flavor to bring out the best in the rabbit meat. And, please note, although we did film this in a day, Chef Rembold prefers to let the cacciatore rest overnight so you can skim the fat and let the flavors really penetrate into the meat.

Hope you try the recipe at home, or go out to Brooklyn to visit Marlow & Sons to taste the dish yourself!

81 Broadway
Brooklyn, NY 11211
(718) 384-1441

Thanks for watching food. curated. To purchase Fazio’s fresh rabbit meat, click here. Happy eating!

Comments

  1. Art says:

    Wow. That looks so good. Wanting to take the wife to New York sometime. I know where we are going to eat!

  2. Ed Schenk says:

    Great looking rabbit. I wish more people would take advantage of this great resource.

  3. thanks for your kind words!!! I love your site too… your videos rock!

    i hope we’ll have a yummy encounter sometime =)
    happy eating!

  4. Watching him braze the Rabbit in the pan was making me soooooo hungry. Looks amazing!

  5. Jerry says:

    at 4:46 he wipes his nose… mmm….Marlow and sons…

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