Name: Rabbit alla cacciatora
Prep time: 10 min
Yield: Person
Cuisine: Italian
Ingredients: 3 lb 5 oz rabbit (cut into pieces); 1 2/3 cups peeled tomatoes (or crushed tomatoes); 1 cup golden onion (about 150 g, chopped); as needed extra virgin olive oil; as needed 00 flour ((all-purpose flour)); as needed salt; 3.4 fl oz (about 1/3 cup) white wine; 2 cloves garlic; 1 sprig rosemary; 2 leaves bay leaves; 1 pinch black pepper; 3.5 oz (about 1/2 cup) Taggiasca olives; as needed water (or vegetable broth)

Rabbit alla cacciatora — grandma’s original recipe for preparing a tasty, economical and flavorful main course. When I was a child I went crazy for Sicilian sweet-and-sour rabbit and I must say I still adore it and make it often. This time, however, I wanted to try a slightly different recipe and turned to a classic of Italian cuisine: grandma’s rabbit alla cacciatora. Among the many recipes one should taste at least once in a lifetime, rabbit alla cacciatora deserves one of the top spots. A meat main dish, typically Italian, this preparation — like every grandma recipe worthy of the name — contains all the nostalgia, memories and warmth of childhood family lunches full of laughter and joy. Cooked slowly over low heat, succulent and very tender, rabbit alla cacciatora, with its aroma and flavor, will win everyone’s palate; and the delightful sauce that coats it will be perfect for a memorable “scarpetta”! Let’s go to the kitchen and discover the rabbit alla cacciatora recipe together. As always, if you want to stay updated on all my recipes, you can follow my Facebook page and my Instagram profile.

Looking for more traditional grandma recipes for delicious mains? Try these:

Difficulty: Very easy
Cost: Very economical
Rest time: 10 Minutes
Preparation time: 10 Minutes
Portions: Person
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: All seasons

Ingredients to make rabbit alla cacciatora

3 lb 5 oz rabbit (cut into pieces)
1 2/3 cups peeled tomatoes (or crushed tomatoes)
1 cup golden onion (about 150 g, chopped)
as needed extra virgin olive oil
as needed 00 flour ((all-purpose flour))
as needed salt
3.4 fl oz (about 1/3 cup) white wine
2 cloves garlic
1 sprig rosemary
2 leaves bay leaves
1 pinch black pepper
3.5 oz (about 1/2 cup) Taggiasca olives
as needed water (or vegetable broth)

Tools

Steps

Slice the onion, place it in a large pan with two garlic cloves, add a generous glug of olive oil and let it soften.
Remove the onion to a plate, leaving the oil in the pot. Dredge the rabbit pieces in flour, place them in the same pot where you softened the onions and brown them in the same oil, turning until golden on both sides.
Deglaze with the white wine and, once it has evaporated, add the sautéed onion, the herbs and the olives.
Add the peeled tomatoes chopped into pieces or the crushed tomato, salt to taste and one cup of water (about 8 fl oz).
Cover the pot and cook for 90 minutes, adding water as needed and stirring from time to time. Once the sauce has reduced the rabbit will be ready — let it rest for about ten minutes and serve while still hot.