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Colleen’s Kitchen

After many years of cooking for my family, I’m pleased to say that we have compiled a comprehensive and versatile recipe collection. I love the challenge of pairing different dishes with Goosecross wine, so I have personally tested each recipe to be sure it’s complete. My recipes not overly complicated, seasonally delicious with readily available ingredients, and they won’t leave you with too much clean-up. I sincerely hope you enjoy them.

Colleen's Signature

Colleen Topper, Proprietor

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Rabbit Cacciatore
Goosecross Cellars Recipe


2 fresh rabbits, 2 lbs each
1/2 cup flour
Salt & pepper to taste
4 tablespoons butter
1 tablespoon extra virgin olive oil
1 bottle Goosecross Syrah
2 medium sized yellow onions, chopped
1 green bell pepper, chopped
8 cloves garlic, chopped
1/2 lb fresh mushrooms, sliced
1 small bunch of each of the following herbs; rosemary, sage, thyme, oregano,
& parsley, all chopped
4 tomatoes, peeled and chopped


Cut rabbits into 8 pieces, dredge in flour and season with salt and pepper. In a 5-quart
heavy casserole, brown the rabbit pieces in 1 tablespoon butter and the olive oil. Remove to a platter.

To the casserole, add 3 tablespoons of butter and 1/2 cup Goosecross Syrah, scraping up the brown bits in the bottom of the pan. Add onions, bell pepper, garlic, mushrooms and herbs. Saute until onions and bell pepper are limp (add a little more butter and oil if needed).

Place browned rabbit pieces back into casserole with sautéed herbs, add the tomatoes, and pour in the balance of the bottle of wine. If needed, add enough water to cover rabbit pieces. Stir to mix well. Simmer, covered, for 30 minutes. Taste for seasonings, then simmer another 30 minutes or until rabbit pieces are tender.

Serves 8

Recipe provided by Gary Venturi

Copyright © 1994-2013 Colleen Topper.
All rights reserved.

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