The Hunter-Style Rabbit with Olives and Capers is a very flavorful main course, with a slow, low flame cooking that ensures it acquires an extra taste. If you love spicy food, I recommend adding a pinch of chili pepper; you won’t be able to stop eating it.

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Difficulty: Easy
Cost: Medium
Preparation time: 20 Minutes
Portions: 6 People
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: All Seasons

Ingredients

2.9 lbs rabbit (in pieces)
3/4 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

In a large pan, put some oil, the rabbit pieces, and let them brown well, pour in the wine, let it evaporate, then add the chopped onion, carrots, and celery and cook for a few minutes.
Wash and deseed the tomatoes, put them in a mixer and blend them, then add them to the pan with the rabbit along with the tomato sauce.
Mix well with a wooden spoon, now add the rosemary, sage, garlic, oregano, olives, capers, and 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 a bit of chili pepper. The meat should be tender and easily come off the bone.