Hunter’s Rabbit with olives and capers is a very tasty main course, with slow cooking at low heat I guarantee it gains an extra flavor. If you are a fan of spicy food, I suggest adding a pinch of chili, you won’t be able to stop eating it.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 6 people
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 3 lbs rabbit (in pieces)
- 1 cup white wine
- 14 oz tomatoes
- 1 cup tomato sauce
- 1 clove garlic
- 3.5 oz carrots
- 1.75 oz onion
- 1 stalk celery
- 20 green olives
- 10 pickled capers
- 1 sprig rosemary
- 6 leaves sage
- 2 pinches dried oregano
- 4 pinches fine salt
- to taste olive oil
- to taste chili powder (optional)
Preparation
Put a bit of oil in a large pan, add the rabbit pieces, and brown them well, pour in the wine, let it evaporate, then add the minced onion, carrots, and celery and cook for a few minutes.
Wash and deseed the tomatoes, place them in a mixer and blend them, add them to the pan with the rabbit along with the tomato puree.
Mix well with a wooden spoon, now add the rosemary, sage, garlic, oregano, olives, capers, adjust the salt if necessary.
Cover with a lid and cook for about two hours. It shouldn’t be necessary, but if it dries out too much, add a little water.
After the cooking time, taste it, if you like, you can add some chili. The meat should be tender, easily coming off the bone.
Suggestions/tips
You can also use only fresh tomatoes or only tomato puree, depending on what you have at home or available at the time.
If you enjoyed Hunter’s Rabbit with olives and capers, try the other recipes on how to cook rabbit:
