The Hunter-style Rabbit is one of the traditional dishes of Italian cuisine. The recipe is very easy and requires few and simple ingredients. If you have a preference for parts of the rabbit, instead of buying a whole rabbit you can choose only the legs and the result will not change, in fact…everyone wants the legs! If you like rabbit, also read the recipe for Ligurian-style Rabbit, really good, or the White Rabbit and Pumpkin Ragù excellent for dressing tagliatelle.
Other recipes
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1/2 rabbit
- 1 stalk celery
- 1 carrot
- 2 3/4 tbsp extra virgin olive oil
- 1 clove garlic
- 1 shallot
- 1 oz taggiasca olives (pitted)
- 7 oz tomato puree
- 3 1/2 oz dry white wine
- 2 sprigs rosemary
- 1 sprig sage
- 3/4 tsp fine salt
- 1 cup cup water (boiling)
Tools
- Kitchen Scale
- Cutting Board
- Pan 11-inch
- Lid 11-inch
Steps
Cut the rabbit into pieces and wash under running water. In a pan, put the extra virgin olive oil, chopped flavors, the bundle tied with string made of rosemary and sage, and the garlic clove in its skin. As soon as they start to fry, add the rabbit pieces, let them brown on all sides over moderate heat for 5 minutes, add the olives and deglaze with the white wine.
Pour the tomato puree, thin it with 3 ladles of boiling water, and salt. Continue cooking for 1 hour and 40 minutes, turning the pieces every now and then. Serve the Hunter-style Rabbit in a serving pan, pouring the sauce over it and… get the bread ready for dipping.
