The RABBIT ALLA CACCIATORA is a traditional family-style main course from our country, simple and delicious like grandma’s dishes — tasty and well-balanced. It’s one of those dishes that fills the house with old-fashioned aromas, from the soffritto to the aromatic herbs, finishing with a thick and exquisite sauce. It’s a simple and fairly quick dish to prepare, using rabbit meat which, when properly cooked, is really interesting and, happily, not very expensive.
The dish is based, as in the best Italian tradition, on a good soffritto, deglazed with white wine, which adds aroma and makes the sauce particularly rich. Tomatoes and olives add sweetness, flavor and creaminess, while the aromatic herbs — rosemary and sage, in this case truly perfect — complete the harmony of the dish.
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- Difficulty: Very easy
- Cost: Medium
- Rest time: 10 Minutes
- Preparation time: 10 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 lbs rabbit
- 1 onion
- 1 clove garlic
- 1 2/3 cups peeled tomatoes
- 3 oz olives
- 3 leaves sage
- 1 sprig rosemary
- 1/3 cup white wine
- 2 cups vegetable broth
- to taste extra virgin olive oil
- to taste salt
- to taste flour
TOOLS YOU’LL NEED FOR RABBIT ALLA CACCIATORA
- 1 Pan
- 1 Plate
- 1 Cutting board
- 1 Saucepan
PREPARATION RABBIT ALLA CACCIATORA
If you use a whole rabbit, cut it into not-too-large pieces and be careful of small bone fragments that can form. Then dust the pieces in flour, shake off the excess and set aside.
Pour a generous drizzle of oil into a pan and gently sauté the onion and garlic over low heat. When the onion becomes soft, remove it from the pan and discard the garlic.
Place the rabbit into the pan and brown it well on all sides.
Deglaze with the wine and once the alcohol has evaporated season the pieces of meat with salt.
Add the aromatic herbs, the softened onion, the peeled tomatoes, the hot vegetable broth and the olives.
Season again, cover with a lid and let it cook over medium-low heat for about 1 hour. During cooking check and stir a couple of times, adding a splash of water if the sauce should become too dry.
Once cooked, taste and, if necessary, adjust the salt. Let the rabbit alla cacciatora rest for a few minutes before serving.
