Coniglio alla cacciatora

Cacciatora-style rabbit is a typical dish of Italian home cooking, particularly from Tuscany, although different versions can be found in many Italian regions. It is a flavorful dish where the rabbit meat is slowly cooked with tomato, aromatic herbs, and wine. Here’s how to prepare it:

Ingredients

• 1 rabbit cut into pieces
• 2 cloves of garlic
• 1 sprig of rosemary
• 1 bay leaf
• 1 glass of red wine
• 400 g of peeled tomatoes or tomato sauce
• 2 tablespoons of extra virgin olive oil
• Salt and pepper to taste
• 1 onion (optional)
• Black olives (optional)
• Capers (optional)

Preparation

1. Start by cleaning the rabbit and cutting it into pieces if it is not already ready for cooking.
2. In a large casserole dish, heat the extra virgin olive oil and sauté the whole garlic cloves with the sprig of rosemary and the bay leaf until the garlic turns golden.
3. Remove the garlic and add the rabbit pieces, browning them on all sides.
4. Deglaze with the red wine and let the alcohol evaporate on high heat.
5. If desired, a finely chopped onion can be added at this point and allowed to wilt together with the rabbit.
6. Add the peeled tomatoes (or sauce), salt, and pepper, and if you want to add an extra touch, insert black olives and capers.
7. Cover the pan and cook over low heat for about 1 hour and 30 minutes, until the rabbit is tender and the sauce has thickened and become flavorful. If the sauce dries out too much, add a little water during cooking.
8. Taste and adjust for salt and pepper if necessary.

An interesting fact about cacciatora-style rabbit is that the term “cacciatora” comes from the cooking method used by hunters to cook game in the field, using readily available ingredients such as aromatic herbs, garlic, and wine. Over time, this cooking technique has evolved and strengthened, becoming a classic of Italian rustic cuisine.