Rabbit Cacciatora (Coniglio alla Cacciatora) Recipe
Category: Main Dishes
Servings: 4
Cuisine: Italian
Ingredients
| Ingredient | Quantity |
|---|---|
| Rabbit (cut into pieces) | 800g |
| Yellow onions | 100g |
| White wine | 60g |
| Rosemary | 2 sprigs |
| Bay leaves | 2 leaves |
| Canned peeled tomatoes | 550g |
| Salt | to taste |
| Black pepper | to taste |
| Extra virgin olive oil | 50g |
| Garlic | 1 clove |
| Vegetable broth | 200g |
Instructions
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Prepare the Rabbit: Begin by rinsing the rabbit pieces under cold running water, making sure to scrub each part thoroughly with your hands to remove any impurities. Once cleaned, pat the pieces dry with paper towels to remove excess moisture. This step ensures that the meat cooks evenly and doesn’t become soggy.
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Prepare the Vegetables: Slice the onions into thin julienne strips. In a deep, non-stick skillet, heat the olive oil over medium heat. Add the sliced onions to the pan and sautΓ© them gently. Add the whole garlic clove (keeping it in its skin) to infuse the oil with flavor. Stir the onions occasionally until they turn golden and soft, which should take about 5-7 minutes.
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Add the Herbs and Wine: Once the onions are golden, add the rosemary and bay leaves to the pan, allowing the herbs to release their aroma. Then, pour in the white wine, stirring to deglaze the pan and incorporate the flavors of the onions and herbs. Let the wine simmer for a couple of minutes until it reduces slightly.
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Cook the Rabbit: Next, add the rabbit pieces to the pan, ensuring they are evenly distributed. Season with salt and black pepper to taste. Let the rabbit pieces brown on all sides for about 5-10 minutes, turning them occasionally to ensure an even sear.
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Add the Tomatoes: Once the rabbit has browned, add the canned peeled tomatoes to the pan. Crush them lightly with your hands or a fork to break them down into a chunky sauce. Stir to combine, making sure the rabbit pieces are covered with the sauce.
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Simmer the Dish: Pour in the vegetable broth, stirring well. Reduce the heat to low, cover the pan, and let the rabbit simmer for about 50 minutes. Stir occasionally and add a ladle of broth every 10 minutes to prevent the sauce from thickening too much or sticking to the bottom of the pan. This will help the rabbit cook slowly and evenly while soaking up all the delicious flavors of the sauce.
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Finishing Touches: After the cooking time, the rabbit should be tender and the sauce thickened to a rich, hearty consistency. Taste and adjust the seasoning with additional salt and pepper if needed.
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Serve: Once the rabbit is tender and the sauce is flavorful, remove the pan from the heat. Serve the Rabbit Cacciatora hot, garnished with additional fresh rosemary or bay leaves if desired. This dish pairs beautifully with rustic bread, mashed potatoes, or roasted vegetables.
Nutritional Information (per serving)
| Nutrient | Amount per serving |
|---|---|
| Calories | 450 kcal |
| Protein | 50g |
| Carbohydrates | 15g |
| Fat | 25g |
| Saturated Fat | 5g |
| Fiber | 3g |
| Sodium | 350mg |
| Cholesterol | 100mg |
Notes and Tips
- You can use fresh tomatoes instead of canned, but be sure to peel and seed them before adding them to the pan.
- If you prefer a slightly spicier dish, you can add a pinch of red pepper flakes along with the herbs.
- This dish can be made a day ahead; the flavors will deepen and develop further, making it an ideal option for meal prep or special occasions.
Enjoy: This traditional Italian Rabbit Cacciatora is a perfect dish for family dinners, celebrations, or even a cozy evening with friends. The tender rabbit in a rich, aromatic tomato sauce will transport you to the heart of Italy with every bite.
