In every region of Italy, hunter-style rabbit is cooked in various and tasty ways.
The recipe I’m offering today is typical of my family, which I am very fond of because my grandmother used to cook it this way. This dish is associated with the flavors and aromas of my area and Abruzzo, where farming traditions dominate.
My grandfather loved raising animals, including rabbits, which have very prized meat, and every time it was served at the table, my grandmother took care of every detail. It is a very rich and flavorful dish; it requires some small precautions and a bit of your time, but the result will be satisfying.
- Difficulty: Medium
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 4 Servings
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 2.2 lbs Rabbit (cut into pieces)
- 3.5 oz Olives
- 1 Bell Pepper
- 1 glass White Wine
- 7 oz Peeled Tomatoes (or cherry tomatoes)
- 4 leaves Bay Leaves
- 2 cloves Garlic
- 1 sprig Rosemary
- to taste Extra Virgin Olive Oil
- to taste Salt
Preparation
To make hunter-style rabbit, place the rabbit in a pot, cover it with water, and cook for about 30 minutes. Then rinse it under running water and dry it thoroughly.
Wash and clean the bell pepper, removing the stem, seeds, and cut it into thin strips.
In a large pot, brown the garlic cloves with some extra virgin olive oil. Add the bell pepper, peeled tomatoes, and cook for a few minutes over medium heat.
Then add the rabbit and deglaze with the white wine. Cover with hot water, add the rosemary, bay leaves, and olives. Salt and cook over low heat for at least half an hour.
Turn occasionally, ensuring the meat does not overcook. Serve hot and enjoy your meal!
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